How to make liver palatable?

(Ellen) #1

I read so much about how great liver is but all I’ve ever had is dry rubbery liver & onions that Mum made, utterly disgusting, any suggestions for making it tasty?

(You've tried everything else; why not try bacon?) #2

Yes! The key is not to overcook it. Try the following:

Rinse the liver. (Optionally, you can dunk it in some milk, if you don’t mind the lactose and galactose). Dredge it in coconut or almond flour, if desired; otherwise pat it dry.

Pan-fry in lard, tallow, bacon fat, butter, or coconut oil, no more than about ninety seconds per side, a little longer if the piece is thick. Enjoy!

I was once taken by my ex to dinner with friends he dearly wanted me to impress, and they served liver. I resolved to choke that crap down, purely for my ex’s sake, and was amazed at how good it tasted. It was delicious! This is the recipe our friends’ cook gave me, modified to be keto. It turns out the problem with my mother’s liver was that she cooked it about ten minutes on each side. Probably I exaggerate, but in any case, it always tasted like sandpaper.

(Ellen) #3

Cheers Paul, might pick up a piece this weekend and try, that’s about how long I cook steak do shouldn’t be an issue. Hoping it makes it nice!

(Andrew) #4

Yeah cook the onions till 95% done, then set the livers on fire for 90 seconds a side, like Paul says.

If you don’t like it super heavy tasting, sneak in a little ACV, or coconut vinegar. 3-4 tbsp per lb.

I add habeneros to everything, but that helps too.

(Ellen) #5

Should I season it or cook as is?

(Marie Dantoni) #6

Leverpostei. Scandinavian pate. You’ll find it in the recipes section. It’s fabulous.

(Ellen) #7

What’s the best type of liver to start with???

(You've tried everything else; why not try bacon?) #8

Season to taste. Have fun experimenting. Liver and onions; liver and bacon; liver, onions, and bacon; liver and sausage; liver and . . .

(Ronald Weaver) #9

I’ve been told, fairly reliably, that the best way to eat liver from a deer, is raw and while it’s still warm. Don’t ever see me being in that position, but I certainly agree with Paul…don’t overcook it !
Lambs liver and veal liver are a delicacy if you don’t abuse them. Bull’s and pig’s liver …bit of an acquired taste.

(Ronald Weaver) #10

Lamb’s liver !

(Ellen) #11

I think I might tried that once whilst visiting a Swedish mate, will ask if I did.

(Ellen) #12

If I ever go hunting might try it that way but not hunting not a huge thing in the UK; at least not in my social class!

(Ellen) #13

Thanks, will try and find some.

(Ronald Weaver) #14

It was actually a poacher from one of the less reputable purlieus of Glasgow in the Untied Kingdom who told me that.
I can guarantee that during the seventies and eighties, half of the venison sold in the south side of Glasgow was killed within 5 miles of the centre of the city.
So much for all that Monarch of the Glen nonsense !

#15

Chicken liver.
You can always start with pate, if that appeals more.
It is very easy to make. Just google ‘keto chicken liver pate’ for a recipe.

(Justin Jordan) #16

Well, dessicated liver tablets are still produced…

(roxanna) #17

I love liver but when I tried pig’s liver…yuck! Lamb liver is amazing though!