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1
In a non-reactive sealable container, marinate the beef liver in lemon juice for at least 8 hours (or up to 24 hours). Yes, that's in the refrigerator!
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2
In a cold, large heavy skillet (cast iron preferred) set over medium heat, cook the bacon until nice and crispy.
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3
While the bacon is cooking, rinse the beef liver slices under running water and pat them dry.
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4
In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a whisk until very well combined.
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5
Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate until bacon is done cooking.
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6
When bacon is nice and crispy, remove it to a plate with a slotted spoon, and set aside. Pour the bacon fat into a small bowl but leave about 2 tablespoons in the pan. Put the skillet back over high heat.
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7
When the pan is really nice an hot, add the liver slices and sear for about 45 seconds to a minute per side, just long enough for them to get a beautiful dark brown and crispy exterior. You might have to work in batches, depending on the size of your skillet.
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8
Remove the liver to a plate, cover loosely to keep it warm while you work on the onion compote. Put your pan back over the heat source and lower heat to medium-high; add about half the remaining bacon fat and throw the sliced onions right in.
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9
Let the onions caramelize for about 10 minutes, stirring occasionally. When the onions have taken a nice golden coloration, add the remaining bacon fat and the sliced mushrooms. Continue cooking for 2-3 minutes, until the mushrooms become soft and slightly golden.
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10
Add figs, salt, pepper, vinegar and water and cook for another minute or so, until liquid is completely evaporated.
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11
Stir in fresh sage, kill the heat and place liver slices on top of the onion compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.
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12
Serve immediately , sprinkled with crispy bacon.
