So far I’ve tried beef liver, pork liver, goat liver, and chicken livers. Until now my favorite version of liver is chicken liver pate. I actually enjoy eating it. My goat liver curry was pretty good but my hubs thought it was too sour. (This is not a new phenomenon where he doesn’t like something I do — story of my life). But pork and beef liver are just gross. I can’t get used to them. Yet they are more nutrient dense than chicken livers.
So I decided to try out calf liver. One of my local farmers sells it so I thought I would give it a try. I adapted this recipe a bit from my friend Heba who has two blogs @mideats.com where this recipe comes from and @My Life in a Pyramid.com. Both sites have great information and real food recipes! The great thing about this recipe is that the marinade is sour yet the glaze is sweet to mellow out the more sour notes of the marinade. And the liver? It’s so moist and mild. It tastes nothing like beef liver at all (that’s a good thing folks!!). Heba says,
“Indeed, calf’s liver has a richer taste than poultry liver, but it’s still milder and more tender than beef liver. Of course, you have to make sure you obtain pastured liver from a farm that humanely raises calves and allows them to graze on fresh grass. The nutritional profile (and taste) of grass-fed animals differs widely from that of grain-fed, confined ones.”
- 1/3 cup apple cider vinegar (or rice vinegar)
- 1 juice lemon
- ¼ small onion (minced fine)
- 1 tablespoon thyme
- ¾ tablespoon sea salt
- 1lb calf liver
- ½ cup sprouted flour (or coconut flour if your are grain free)
- ½ tablespoon sea salt
- ½ tablespoon black pepper (Freshly ground)
- 2 tablespoons rice vinegar
- 3 tablespoons chicken stock
- 1 tablespoon honey
- 1 tablespoon butter
Mix the vinegar, lemon juice, onion, thyme and salt in a bowl.
Stir until the salt is dissolved.
Lay the sliced calf liver in the bowl and marinate in the refrigerator for 7-8 hours.
When ready to cook. Mix the flour, salt, and ground pepper in a bowl.
Coat the liver with the flour mixture.
Heat lard, butter, or coconut oil in a pan (I used coconut oil).
When hot, add the liver.
For a light cook and to retain more nutrients cook for about 30 seconds on each side and remove immediately.
For a longer cook, you will want to fry up the liver for about 2 minutes on each side to cook all the way through. It gets really crisp this way but it also dries it out quite a bit.
In the same pan on low to medium heat, add the vinegar, chicken stock and honey in that order.
Boil for about 1 minute, stirring constantly.
Remove from heat and add butter.
Stir until melted and smooth.
Place the liver slices on a serving plate, spoon the liquid over the liver slices, garnish with thyme, and serve warm.
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