3

votes

Never eaten liver....

Answered on September 12, 2014
Created August 30, 2012 at 9:50 PM

Okay, so I am not a picky eater by any means. I have just never tried liver and I want to. What is the best way to prepare it? Liver and onions has always looked good to me, I have just never tasted it. Thanks for any input.

5c2308cd82a556adbf235ba9ad4beddd

(95)

on August 31, 2012
at 12:23 PM

Thanks everyone! I am going to give this a try this weekend :)

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 31, 2012
at 11:01 AM

I've done chicken and beef. Chicken is a bit more tender, I think, so it's a good one to start with.

5c2308cd82a556adbf235ba9ad4beddd

(95)

on August 31, 2012
at 05:16 AM

This sounds the tastiest so far. Is it beef liver?

C3bc92e6b5eba45dc55f43ac3c70cc25

on August 31, 2012
at 03:18 AM

Rumple-pork-skin wants to make you an offer

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15 Answers

best answer

0
B1076248dde479773e75044818e1878c

(458)

on August 31, 2012
at 09:47 AM

U.S. Wellness Meats has really good organ meat blends with simple seasoning (even o.k. for an autoimmuner - no nightshades, thank goodness!):

http://www.grasslandbeef.com/Detail.bok?no=821

best answer

1
Cbdc8318738324492f2d5918868ce4c9

(1211)

on August 31, 2012
at 11:56 AM

I like having Stephan Guyenet's liver pate with carrots.

I recognize that many people don't like the taste of liver, which is why I chose this recipe because it is very mild.

Ingredients

  • 1/2 to 1 lb calf's liver, chopped into 1-in strips
  • 3 eggs
  • 1/2 stick butter
  • 1/2 onion
  • 1-2 carrots (optional)
  • Sage and/or rosemary (optional)
  • Salt to taste

Recipe

  1. Saute the onions and carrots in 1 tbsp butter until they're soft.
  2. Add liver and herbs and cook until the liver is just done.
  3. Crack the eggs right into the pan and stir them until they're cooked.
  4. Turn off the heat, add the remaining butter.
  5. Blend until smooth.

Enjoy!

5c2308cd82a556adbf235ba9ad4beddd

(95)

on August 31, 2012
at 12:23 PM

Thanks everyone! I am going to give this a try this weekend :)

1
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on August 31, 2012
at 06:49 AM

Fry a few slices of bacon. Remove the bacon and place on paper towel. Slice an onion and fry it in the bacon fat. Dice the liver and add it to the onion. Fry until liver is browned on all sides. Add salt and pepper and crumble the bacon on top.

1
A08b210e4da7e69cd792bddc1f4aae4b

(1031)

on August 31, 2012
at 02:04 AM

Chicken liver p??t?? is yummy and dead easy to make. Find a simple recipe on YouTube and you're good to go!

1
0a9ad4e577fe24a6b8aafa1dd7a50c79

on August 31, 2012
at 01:13 AM

Veal liver in pig fat is AMAZING and I would give up my firstborn child for it.

C3bc92e6b5eba45dc55f43ac3c70cc25

on August 31, 2012
at 03:18 AM

Rumple-pork-skin wants to make you an offer

1
0cddf17fbd678b897beeace676b0df92

on August 30, 2012
at 10:25 PM

I don't care much for liver by itself but I love adding ground chicken liver to my beef/chicken chili.

1
06ca9c524c28bc3fba95d4d90f8f43c6

on August 30, 2012
at 10:00 PM

I'm a big fan of beef liver cooked in beef fat (pemmican, ground beef drippings, etc.). I posted a reply on a different question of "sneaking" liver into my tomato sauce. I browned 2 lbs of 70/30 ground beef and cooked 0.5 lbs of liver in the beef fat. To me, it takes on the beef taste albeit a lot more dense. I then diced it up and put it in the saucepan with the ground beef, tomatos, and all the other goodies for the sauce. Really seemed to work for my wife who wasn't really fond of the idea of liver at the time.

-Matt @ physiquerescue.com

1
61844af1187e745e09bb394cbd28cf23

(11058)

on August 30, 2012
at 09:56 PM

I would start with chicken livers. They are usually more tender than beef livers (and easier to cook). I prefer them seasoned and sauteed in a mix of bacon grease and butter until they are barely pink inside. Let them rest for a few minutes before eating and they will finish cooking through the carry over heat. I'm still a bit cautious with chicken, even organic and/or pastured.

I find that it is easy to go from undercooked beef liver to overcooked shoe leather in the blink of an eye, so when you cook that, watch it like a hawk. I prefer mine slightly undercooked (pink inside) because it stays more tender.

0
Adb249ff0b1447d86ed308d0265e2b86

on September 07, 2013
at 12:44 AM

Try recreating so-called Arnavut cigeri (Albanian Lamb's liver). I had this as a starter on vacation and the flavour was so powerful and lasting that my main course, the beef steak, had no taste. http://www.parlafood.com/daily-food-photo-arnavut-cigeri/

Here's a quote from

Jaminet, Paul and Shou-Ching's 'Perfect Health Diet: Four Steps to Renewed Health, Youthful Vitality, and Long Life.'

"eat a quarter-pound of beef or lamb liver per week; this provides 12 to 16 mg of copper, or 2 mg/day. (Other animal livers are not nearly as copper-rich. A quarter-pound of pork liver provides only 0.8 mg copper, and of chicken liver only 0.4 mg.)"

0
7b9b5de13a30c823dae64a971cb14add

on August 31, 2012
at 04:17 PM

For calf/beef liver: 1. soak it in milk for ~ 30 minutes. 2. pat dry with a paper towel (best: and lightly dredge in tapioca flour), season with salt and pepper 3. add bacon to a large skillet. as the fat renders, add onions. once the bacon is cooked, remove it, add liver, searing well on each side (2 - 4 minutes depending on thickness). 4. Serve with onions and bacon on top.

0
Dbc43080bf9381864f5c6910e1264677

(176)

on August 31, 2012
at 06:10 AM

I saute onion in butter and a little EVOO then place the veal liver in the pan on top of it and cook it for about ten minutes. I serve it with veg and sweet potato, SO GOOD!!

0
F5a0ddffcf9ef5beca864050f090a790

(15515)

on August 31, 2012
at 04:41 AM

The simplest way: take beef liver, peel the little thin membrane off it under cold water. Chop in medium chunks (not small), add water, simmer on very low heat. Add chopped onions, garlic, fat of your choice.

Do not simmer for too long. Some people are okay with eating it on a raw side, I only like it well cooked, so I usually cook it for 40 minutes on the lowest setting.

Add salt. I do not use any seasoning. If you like sour cream and you are Primal, you can add sour cream when serving.

0
68294383ced9a0eafc16133aa80d1905

(5795)

on August 31, 2012
at 02:23 AM

Tonight I cooked it with lemon juice, olive oil, oregano and onions. Sauteed on medium heat...ate it with some butternut squash.

Best meal I've had in at least a week and I eat WELL!

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 31, 2012
at 12:53 AM

My liver and onion recipe is to use a blackening rub on the liver, let it sit on a cookie rack for 30 minutes, and then pan fry. Liver needs to have a decent crust on it.

I had a bacon and liver pate about a year ago which was delicious, never tried to make it myself.

5c2308cd82a556adbf235ba9ad4beddd

(95)

on August 31, 2012
at 05:16 AM

This sounds the tastiest so far. Is it beef liver?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 31, 2012
at 11:01 AM

I've done chicken and beef. Chicken is a bit more tender, I think, so it's a good one to start with.

0
2e5dc29c61f97d335ffb990508424719

on August 30, 2012
at 11:46 PM

I detest liver but like liverwurst. It is liver mixed with pork fat and bacon.

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