I'm interested in trying my hand on a few recipes using chicken livers, but almost all of them specify cooking with butter. Somehow I'm guessing that butter and liver make some kind of special flavor combination.
In any case, what substitutes have people found to be effective? In other words, what oil is best for sauteing livers?
Also, most of the recipes call for bacon. Does anyone know of a replacement ingredient to add extra flavor to this dishes instead?