I love liver - there’s no way around that fact! Try this delicious recipe for calf’s liver (pastured, please) with a thickened honey-flavored vinegary sauce.
Prepare the liver: Thaw the liver if previously frozen by placing on a plate outside of the fridge for a couple of hours. Rinse the livers under running water, and dab them with damp kitchen paper to remove excess water. Then, season both sides with a little unrefined salt and pepper, and dust the slices lightly with flour, shaking off any excess. Place the the floured slices on a board.
Melt the butter and ghee: In a cast iron frying pan, melt a tablespoon of the butter with two tablespoons of ghee over medium heat and swirl the pan to mix together and to make sure the surface is coated.
Saute liver: Add the liver slices to the pan and cook for 1-2 minutes until browned on one side, then turn and cook for a further 1-2 minutes. Once the outside is browned and the inside doesn’t release blood if sliced with a knife, then the liver is done. Be sure not to overcook as liver easily loses its tenderness when overcooked. Transfer to heated plates, cover with foil, and keep warm.
Make the honey sauce: In the pan, add the 2 tablespoons of vinegar, and stir in them 3 tablespoons of chicken stock and 1 tablespoon of honey. Boil for about 1 minute, stirring constantly, and then add the remaining (tablespoon) butter. Stir until melted and smooth. Place the slices on a serving plate, spoon the liquid over the liver slices, garnish with parsley, and serve warm.
A great way to eat your liver.
Rinse and dry your chicken livers well. Lately I soak them in a brine for a few hours but I haven’t decided if it makes a big enough difference in the taste. Slice a couple of sweet onions. Heat up a skillet and add fat of your choice. I used chicken fat but have used olive oil in the past.
Fry the onions with salt and pepper until caramelized. Remove the fried onions from the pan and set aside. Add more fat if needed and fry the chicken livers until done. Don’t forget to season them and don’t overcook them! Toss the onions and livers together and top with a salad made from chopped parsley, minced garlic, lemon zest, lemon juice and olive oil. Or make these freezer gremolata balls instead.
Finish with some toasted chopped almonds and a squeeze of lemon juice. Wonderful served with a green salad dressed with lemon juice and olive oil.
One reason many people do not like liver is because they have only had it dry and over-cooked. Here are instructions for liver that is tender and moist.
Place the liver in a colander and rinse under cold water.
Squeeze the juice of one lemon on the liver and toss. Allow this to sit for up to 30 minutes. The lemon juice helps to cut the “gamey” flavor of the meat.
Use poultry sheers to cut the liver slices into serving size pieces. This makes the meat easier to handle in the pan. You’re going to be working fast, so easier is a good thing.
On a dinner plate with sides or in a shallow pie plate mix the flour, salt, pepper, and granulated garlic.
Dredge the liver slices through the flour so that each piece is entirely coated. The flour will help give the liver a beautiful brown finish and also be a base for the thin sauce you will make as soon as the liver is cooked.
Heat your oil in a large heavy skillet. Cast iron is ideal.
Test the oil with a few drops of water. If the waters does the sizzle, popping thing, the oil is ready for you.
Carefully, but quickly, lay out the liver slices in the skillet. They should not overlap. If your pan is hot enough, within a minute or two of putting the last piece of liver in the pan, you can start turn the first pieces of liver.
When the pieces have all been turned, put a lid on the skillet for 2-3 minutes.
Remove liver from the pan. Pour in about a cup of water or broth and stir with a wire whisk. Loosen the droppings from the bottom of the pan. Now add the flour left from dredging the liver. Stir. Add the wine and keep stirring while the mixture thickens. It can be as thin or thick as you like. Taste for salt.
Place the liver slice back in the pan, turning once so that each piece is coated with sauce.