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1.
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Soak the liver in well-salted water for 30-60 minutes.
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Remove and rinse under running water and pat dry.
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2.
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Cut the liver into slices on a bias.
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Lay them on a plate and season with salt and pepper.
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3.
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Heat a skillet with oil on high heat until you can see the heat coming off of it.
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Sear the liver slices on both sides, approximately 1 minute on each side.
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You want them medium rare and you are going to cook them again in a minute.
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If your pan is too small to fit all of the liver in one batch, cook the liver in batches so you dont crowd the pan.
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You want a good sear.
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4.
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Remove all of the liver slices to a plate, add more oil to the skillet and saute the onions and mushrooms until they are soft.
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Season with salt and pepper as you go.
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5.
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Return the liver slices to the pan, add the vermouth and let simmer for a few minutes.
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Then add the whiskey.
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Light it on fire (flambee) with a match and stand back.
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Please be careful with this step!!!
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Once the alcohol has cooked off and the flames have subsided, add the cream.
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Cook for a few more minutes, taste and adjust the seasoning.
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Serve immediately.
