I haven’t had liver since I was a child, when my dad would occasionally make it, I didn’t hate it back then and still remember the texture of it. I have some defrosting from a cow we bought. Any suggestions on how to cook it ? And to what temp? I’m thinking treat it like a beef filet but not sure!
I’ll post some pics if it turns out good !
thank you for any recipe ideas or suggestions
Never done them outside. For us, in a skillet, bacon first, when done add onions, salt and pepper to bacon drippings. When onions are done add liver. You can add the bacon back in or leave as a topping on the plate. Of course, mashed potatoes and peas on the side. Mrs. H and I had them like this growing up.
My wife and I both love it. In fact she asked for it just yesterday. I buy it sliced from Wild Fork.
Anyway, we do it the simple, I’ll call it diner style method. Seasoned with salt and pepper, lightly floured, and seared on the flattop or in a skillet to medium. The key is to not over cook it! It goes pretty quickly. Sautéed onions and maybe some bacon on the side. Mashers and beef gravy too. Yum. I guess I need to pull the meat from the freezer now….
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Meat to eat belongs on a bone. Liver is one thing I do not go out of my way for. When I do eat it I like it cook thru, close to well done with either bacon, onions, or both. Fry it up and enjoy.
Mrs. H and I had them like this growing up.
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