Yes. cook it like calf's liver. If you have the French Laundry cookbook, I'd recommend Keller's "Liver and Onions" recipe. If not (or if you want something simpler), try this:
1) Buy the following ingredients if you can get them:
-Star anise, cinnamon, cloves, bay leaf, garlic (separated into cloves), thyme sprigs, chopped fresh herbs (chervil and flat parsley are nice)
-Apples, pears, or other seasonal firm fruit (roughly 1 apple or pear per 2 pieces of liver), quartered or cut into eighths (if using very large, firm fruit)
-pearl or cipollini onions (4-5 per piece of liver), peeled and scored on the root end
-bacon (slab is preferable, strips are fine too), 2 slices strip or 1 oz. slab per liver piece. If using slab bacon, remove the rind and chop it into 1 1/2-inch cubes (lardons).
-Red wine
-chicken stock (optional)
2) Segment liver into 6- to 8-ounce pieces ranging between 3/4" and 1" in thickness (this is actually the most essential part of the process). Clean and refrigerate.
3) Put star anise, cinnamon, cloves, bay leaf, some peppercorns, and thyme into a sachet. Place the fruit slices and sachet in a saucepan large enough to hold all the fruit in a single layer, add red wine to 1/2 the way up the fruit, and simmer until the fruit is soft. Transfer all the contents of the pan to a bowl or other container. (If you're doing this ahead, which you can, cover it tightly and refrigerate it, bringing it back up to room temperature when you're ready to cook the liver. It keeps for several days; you just have to make sure you don't eat all the apple slices as I sometimes do!)
When ready to cook the liver:
4) Cook the bacon. If using strip bacon, you can either fry it (simple) or bake it at 375 F for 15 minutes. If using slab bacon, cut off the rind, chop it into lardons, and bake it at 375 F for 20 minutes, removing it to stir after 10 minutes. (Note that some stores sell lardons already cut; these are a GREAT shortcut.) In either case, drain the bacon. LEAVE the oven on at 375 F.
5) Cook the onions. Peel them and score the root ends. Heat butter in an ovenproof skillet until brown. Add the onions, 1-2 whole, peeled, crushed garlic cloves and a thyme sprig and saute them over medium-high heat for 2-3 minutes. Then add water (or chicken stock, if using) to half way up the sides of the onions and bung them in the oven. Turn them after 15 minutes and return to the oven. Cook for another 15 minutes or until tender. Remove from oven, but leave the oven on!
6) Cook the liver. Pat it dry, season with salt and pepper, and dredge in a little flour. Heat some oil (preferably grapeseed or canola, something with a high smoke point) in a large skillet over high heat. (If the skillet is large enough to hold all the liver without crowding, great. If not, cook it in batches. I'm sure you know this, but NEVER crowd the pan when you're sauteeing.) Turn the heat down to medium-high and add some butter. When the butter is brown, add the liver and saute for about 2 minutes, or until the pan side has developed a rich golden-brown crust. Turn it and saute for another minute or so, basting it with the butter and oil in the pan. Transfer the liver from the pan to a baking dish.
7) Finish the liver. Scatter a few thyme sprigs and whole garlic cloves over the liver (you can even poach the ones from the onions you cooked), arrange the cooked fruit around the liver, and place the pan in the oven for about 3 minutes. (This is for medium rare; if you're going by internal temperature, the center of the liver should be 125-130 F.) If there's room in the oven, you can also stick the onions and bacon back in to warm up.
8) Arrange the fruit on the center of each plate. Stir some chopped fresh herbs into the onions, and then arrange these around the fruit. Scatter the bacon among the onions (if using lardons) or place two strips on top of each grouping of fruit/onion. Place each piece of liver atop the fruit AFTER removing any herbs or garlic clinging to it. Scatter a little Maldon salt and more fresh herbs on top, if you like, and serve!
Note that much of this is make-ahead; the fruit can be done days before, the onions and bacon hours before. Everything finishes in the oven at the same temperature and at the same time, so really, your a la minute preparation takes only about ten minutes.
