Liver for Beginners

njdoll · April 2012

My quarter cow share came with a few pieces of liver and truth be told, I'm totally intimidated by them. I don't think I really have ever had beef liver. I'm actually at a loss as to what to do with this meat. I know it's highly touted by the Paleo/Primal community so who can give me some recipes to try?

coconutty420 · April 2012

I wanna know too! I have always just sauteed them in butter with mushroom onions n garlic.....but I am afraid it comes out VERY tough. I have had jerky that feels moist n tender compared to the liver I have prepared. I saw on MDA where people shred it up and *kitten* to ground beef....mayb in a burger you wouldn't taste it as much? I don't mind the taste but have huge issues with the consistency every time. I will be hoping for some recipes with you.

Zeromilediet · April 2012

Depending on how the liver looks ... does it have the ducts in it? or has it been fully trimmed, you'll want to do that first, purely for aesthetic reaons. It's like eating a piece of gristle is steak.

Liver can be improved by soaking or marinating in one of either buttermilk or balsamic vinegar or lemon juice ... something acidic.

I have marinated it in balsamic & olive oil and then bbq'd for 2 minutes a side for a piece the ize of your hand.

Have also sliced in thin strips, cooked up bacon and added sliced onions ad garlic, then just before done, tossed in the liver for a quick stir fry. This is my favourite.

Some people grind up and add to meatballs or sausage. I'm sure there's other suggestions out there. Google 'liver paleo'

thenance007 · April 2012

I just saute it for about 1 minute on each side (assuming thin slices) in butter or bacon grease. You can saute a few slices of onion in the grease first if you like. If it is too intense or you don't like the way it looks, add a couple of tablespoons of cream to make a "milk gravy"--kinda neutralizes the strong flavor and disguises it a bit. Don't overcook it--that is what makes it tough. If you saute it quickly, it should be tender enough to cut with a fork--assuming good calves liver or grass fed beef liver. I wouldn't EVER eat non-organic/grass-fed beef liver because the liver accumulates all the toxins.