Recipe Description:
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.
Recipe
Instructions:
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.
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