Liver is packed with B vitamins and iron but its strong flavor turns many people off. In addition, most people have only had liver dry and over-cooked. Here are instructions for liver that is tender and moist.
2 pounds thinly sliced liver
Juice of one lemon
1 cup flour
2 teaspoons salt
2 teaspoons pepper
1 teaspoon granulated garlic
Olive oil or coconut oil for frying
Water and 1/4 cup white wine for sauce
Side dish suggestions
- Place the liver in a colander; rinse under cold water.
- Squeeze the lemon juice on the liver; toss the liver strips. Allow the liver to sit for up to 30 minutes. The lemon juice helps reduce the strong flavor of the meat.
- If your liver slices are large, use poultry sheers to cut the liver slices into serving size pieces for easier handling.
- In a shallow pan mix together the flour, salt, pepper, and granulated garlic.
- Coat each piece of liver entirely with the flour mixture. The flour will help give the liver a beautiful brown finish and also be a base for the thin gravy 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 water sizzles, 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 turn over the first pieces of liver.
- When the pieces have all been turned, put a lid on the skillet for 2-3 minutes.
- Remove the liver from the pan.
- To make a gravy, pour in the pan about a cup of water or broth and stir with a wire whisk. Loosen the droppings from the bottom of the pan. Add the leftover flour. 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 slices back in the pan, turning once so that each piece is coated with gravy.
With your liver, consider the classic grilled onion as a companion as well as these options:
- Rice pilaf and a green salad.
- Baked potato and a carrot salad.
- Baked squash and a marinated tomato salad.
When liver is cooked in thin slivers, it maintains its moisture and tenderness. Most liver is not sold in such thin slices. Find a butcher who can do the job for you. That lacking, find the larges chunks of liver possible and cut it yourself. You will need a really sharp knife to do a good job.
Liver from grass fed animals is higher in the beneficial Omega 3 fatty acid, a food for depression and heart disease. Buy grass fed liver if it is available.