Sunday, December 20, 2009

Liver and Onions- a first!

Tonight was an adventure for our family!

RD's dad purchased 1/4 of a beef earlier this year, but never managed to get to the organ meats (go figure). So rather than throw them out, he asked if RD and I wanted them. We're game for pretty much anything at least once, so we took him up on his offer.

It equaled to about 1.5-2 lbs. of liver.

Pretty much everything I read online said to soak it in milk for a couple hours (overnight if possible). This not only tenderizes the liver, but it also takes out some of the biting flavor it tends to have. We soaked ours for about 3 hours. After it's done soaking, the milk looks more like strawberry milk. (Ewwww. *grin*) This milk soaking process also works for taking the "game" taste out of meats like deer, elk, pheasant, etc.

Sauteed 2 large white onions, 4 cloves minced garlic, and 2 Tbl butter until onions were tender.

My sister Cyndi taught me a cool trick with bacon. Grease a large cookie sheet, place your bacon on the sheet, and bake at about 400F until done. It's SUCH an easy way to cook bacon!!! No splatters. No constantly having to monitor it. No need for flipping.

So anyways, we baked 1 lb. of bacon and used all the grease (and whatever bacon goodies were left on) in the pan for frying up the liver. Heat on medium-high.

We dripped the milk off and coated liver pieces with a flour, salt, and pepper mixture. Brown one side and flip/brown the other side. The trick is to not flip anymore than you absolutely have to. Also, do NOT overcook as the liver gets tough.

Nice and golden brown!

Dinner is served!

Perhaps it helps if one is raised on organ meats (which I wasn't). The taste was good but the texture bothered me at first. After the first couple of bites, though, I got used to it and was able to enjoy it. For the kids, it was perfect as it was really tender and easy to chew. RD's mom and dad ate it with us and they loved it! If given liver again I would prepare it. But it's probably not something I'd eat weekly (if you know what I mean).

Next organ meats up to bat, beef heart and tongue.


Sandra Leigh said...

wow, you're brave!

Cyndi said...

I'll second the "you're brave" comment! Jamie, though, likes liver. Occasionally when I'm cooking a whole chicken and they leave the livers in that little bag inside - if he happens to see it he'll cook himself a little batch of chicken liver.

Oh - and the soaking-in-milk trick does work for deer meat. Justin gave us some and I did that and it turned out really well!

iwuqueen said...

Did you ever read the Ramona books by Beverly Cleary where they have tongue for dinner one night? That's what I always think of when people talk about eating tongue. :)

Michelle M. said...

you guys are very brave!