The Liver

Serving size: 1 pack serves 6–8.

Getting Started: Start by removing any visible membrane. Gently rinse the liver in cold water and cut into smaller pieces. Place in whole milk to soak for a minimum of 2 hours or overnight. This is the best way to help reduce some of the strong livery taste, so whatever you do, don’t skip this step. Before cooking, rinse well in cold water and pat dry.

Choosing a fat: Sauté in some bacon fat or butter.

Preferred seasoning: Season with salt, pepper, or herbaceous spice blends. To help offset liver’s strong taste, toss in some garlic and onions along with some fresh herbs to the pan.

Liver can be prepared in many different ways, but paté is one of the easiest ways to to do it and is handy for serving on crackers, toast, and even used as a spread on sandwiches. Check out our paté recipes here (https://mauinuivenison.com/blogs/recipes/recipe-liver-pate). Liver can also be incorporated into dishes where it will be less noticeable; for example, add liver to ground beef when making burgers or meatballs. You may be surprised at how much you enjoy liver when it's prepared in these delicious ways.

Here’s how to keep it traditional with a classic liver and onions:

• Start by pre-heating a large skillet over medium-high heat for 3-5 minutes.
• Season liver with salt and pepper. Then lightly dredge with flour.
• Once the pan is hot, add 2 tbsp of bacon fat or butter.
• Add onions and cook until slightly caramelized. Then remove from pan and set aside.
• Add 2-3 tbsp of fat/butter to the pan.
• Not over crowding the pan, add liver and sear undisturbed, until golden brown, about 2-3 minutes per side.
• Then drop the heat to medium and toss in some fresh herbs and garlic to the pan.
• Cook for just a few more minutes or until liver is slightly pink in the center. Top with onions and some fresh squeezed lemon juice and it’s ready to serve.

Avoid overcooking Liver as it can get rubbery and tough and taste more like iron. Cook until the outside is browned and the center is slightly pink.

Cooking the liver with a little alcohol can also help mitigate the strong flavor. Try adding a splash of cognac, brandy, whisky, or wine to the pan.