Liver

Discussion in 'Meat and Poultry' started by morning glory, Jun 11, 2018.

Tags:
  1. morning glory

    morning glory Obsessive cook Staff Member

    I'm talking about pig, ox, calves' or lambs' liver rather than chicken livers here. I have a real craving to eat some - so eat some I will! I'll probably go for lamb's liver as its relatively tender if cooked correctly and although I like calves' liver - at the moment I'm craving a stronger taste. Besides, calves' liver is stupidly expensive.

    Now I tend to think that liver is such a distinctive taste that it doesn't need to be mucked about with. I will probably keep it simple and fry quickly leaving it pink inside and serve with onion gravy, mash and cabbage.
    How do you like to cook liver?
     
  2. Shermie

    Shermie Senior Member

    Location:
    Brighton, MA.
    I want some beef liver with onions & gravy or rice!! :wink:
     
    Elawin and morning glory like this.
  3. buckytom

    buckytom Senior Member

    Calves liver dusted with flour, fried until just before medium in butter and grapeseed oil, then topped with crispy bacon and sauteed onions, served with mash and beef gravy.
     
    epicuric and morning glory like this.
  4. Elawin

    Elawin Über Member

    I usually get ox liver and casserole it with plenty of tomatoes. I eat it either with rice or mashed potatoes.
     
    buckytom likes this.
  5. morning glory

    morning glory Obsessive cook Staff Member

    I like that idea of slow cooking (is it?) with tomatoes. Why does mashed potato go so well with liver?
     
    Elawin likes this.
  6. Elawin

    Elawin Über Member

    I think it takes about an hour and a half. Since I've been trying out all the recipes on here, I haven't had it, although I do have some liver in the freezer :D I love it with plenty of mash to soak up all the juices, plus the "sweetness" of the mash goes nicely with the strong taste of the liver.
     
  7. morning glory

    morning glory Obsessive cook Staff Member

    Everyone here like mash with liver! You are right about the sweetness contrasted with the faintly bitter liver.

    If you slow cook liver does it not go a bit 'chalky' and dry?
     
  8. buckytom

    buckytom Senior Member

    I'd love to try ox liver.

    I bought some bison liver a few years ago. The price was dear (all of this ranch's meats are ridiculous, unless you order half of a beast at once), but it was fantastic.

    Rich and mineral-y; tender but not squishy in any way. A good bite.
     
    Elawin likes this.
  9. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    Yes:cook:
     
  10. CraigC

    CraigC Senior Member

    Location:
    SE Florida
    Boudin.
     
  11. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    I've just found this recipe:

    http://www.instructables.com/id/Prune-Liver-Dinner/

    You've got my taste buds twitching with this one! I may have to try this recipe out.
     
    morning glory likes this.
  12. morning glory

    morning glory Obsessive cook Staff Member

    I was OK with this recipe until I got to the bit about adding cream. Cream with liver? It just sounds wrong to me.
     
  13. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    Sounds fine to me, but then I'm a cream-based sauce addict! I think a cream and mustard based sauce would work very well.
     
    buckytom likes this.
  14. buckytom

    buckytom Senior Member

    Ooh, yeah, I can see a mustard cream sauce working. That sounds delicious.
     
    Shermie likes this.
  15. Elawin

    Elawin Über Member

    It's lightly browned first and then cooked with plenty of liquid. It doesn't get a chance to go dry. I've never cooked it in my slow cooker - don't know how it would turn out in that.
     
    morning glory likes this.

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice