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“The key to making liver is to make sure the pan is very hot.” These were the words of my late British great grandmother, whose simple and delicious cooking remains a huge inspiration for me.
However, I did not heed her advice the first time I ever made liver back in my early culinary days. Offal-curious, I convinced my sister to drive me over an hour to a Pennsylvania Dutch farmer’s market so I could buy calf’s liver. And I ruined it. It managed to be both raw and burnt.
I’ve also had my share of overcooked, chewy, gray liver, and liver that was so incredibly “mature” that it was hard to even be in the room with it, let alone eat it. Everything changed when I bought grass-fed beef liver from a small farm, and adapted a recipe submitted by Gay Gilmore, founder of Food.com (formerly Genius Kitchen). It taught me how good organ meat can be if you give it the attention and affection it deserves.
You do want the pan to be hot, but you also don’t want the liver to burn or get overdone, as it will become tough and unpleasant, with a metallic undertone. It should still feel a little soft and have a light pink center. To achieve this, flip the liver slices soon after the blood starts to surface
on them during cooking. You’ll know what I mean.
Liver is great fuel for hard work: a nutrient-dense must-have in your nose-to-tail repertoire for wholesome, vital energy. This is my first time eating venison liver. I was delighted to find it very mild in flavor. It was from a healthy young animal; avoid anything that looks sickly or smells off. Keep your liver clean and cool during field dressing and don’t leave it behind in the gut pile!
Serving Size: 4 servings
Time to make: 30 minutes
Special Equipment: Boning or filet knife, cast iron skillet
Also works with: Beef liver, lamb liver, venison liver
Looking for more liver recipes? Try this Kaleji Liver Masala recipe!
Try our Delicious Wild Fish and Game Spice Blends!