On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1.5 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver.