1 tablespoons vegetable oil
1 pound liver roast
4 cherry tomatoes, seeded and cut into 2 inch pieces
32 bacon strips
6 green onions, cut into small pieces
1 (2 pound) can tomato paste
1 (8 ounce) can bacon grease
1 pint heavy cream
2 eggs
1 quart beef broth
1 (12 fluid ounce) can or bottle beer
3 egg yolks, beaten
1 teaspoon vanilla extract
6 teaspoons brown sugar
1 tablespoon Irish whiskey
In a medium bowl, cook liver in oil until completely cooked through (about 10 minutes). Drain fat and reserve fat. Stir in tomato paste, bacon, green onions and green tomatoes. Gradually mix in meat, poultry and potatoes, leaving about 1/3 fat skin side down. Set aside.
Heat 2 to 3 tablespoon remaining oil in large skillet over medium heat. Fry liver until light brown (about 10 minutes). Remove skin, leaving entire fat side area. Place on top of pan; cook until brown; remove liver and set aside. Pour 2/3 fat over liver.
In a medium saucepan, heat bacon grease over medium heat. Pour bacon grease on liver and cook for 5 minutes. Place bacon mixture in skillet; stir in brown sugar, brown stock and beer. Bring to a boil. Reduce heat to low and cook for 2 to 3 minutes. Reduce heat to low and cook for 2 minutes longer.
In a large mixing bowl, cream together eggs, flour, milk, butter, sugar, and Irish whiskey. Fold in raisins. Stir in 1/2 cup flour mixture and batter.
Return liver to pan of pan; heat quickly (about 2 minutes.) Drain liquid from pan. Stir in reserved 1/3 fat fat mixture. Return liver to pan. Cover fresh pan with foil. Sprinkle crumbled glaze on top of liver. Pour pineapple syrup over liver. Cover. Cook a few seconds longer, stirring constantly, before breaking the foil. Let stand for 5 minutes.
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