Peaty Liver Recipes
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Fellow liver eaters: how do you like to prepare your favorite meal (liver)? Recently I've tried marinating in lemon juice and spices for 15-30 minutes prior to cooking, which helps break down connective tissues and makes for a better liver experience.
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@Brandon I soak my liver in milk for 10-15 minutes while I prepare the shallots & port sauce. The milk draws out any icky taste from the liver.
This is for a single serving of about 4 oz. of thinly sliced liver.
Finely chop a shallot. Saute on low heat for 5 minutes. Add 2-3 tablespoons of red port wine (I use Taylor's), simmer on low low for 15-20 minutes, with no lid. Do NOT brown the shallots.
Melt a little butter or coconut oil in a skillet on medium. Increase heat to medium high. Take the liver out of the milk, let drip a few seconds, then lay it in the pan. Flash cook the liver about 2-3 minutes per side. I'm using a liver slice that is 1/4" thick.
Put the cooked liver on a warm plate. Top with the shallots & reduced port essence. Top with parmesan cheese.
Option: throw on 1/4 cup of well cooked warmed mushrooms prior to the shallots & parmesan cheese.
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@mostlylurking Sounds excellent, thank you. I've tried white wine sauces before (with good results), but hadn't considered port.
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@Brandon Thanks! Give it a try!
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@Brandon I often just put salt on it and roast it in the oven for around 15 minutes, but I would like try lemon and spice marinade you made. What spices do you usually use?
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@Rex I put the liver in a bowl with lemon juice, garlic, salt, pepper, coriander, cumin, a pinch of cinnamon, and a few mint leaves, which I think is well suited to the taste of liver. I did try baking it a few days ago, but wasn't terribly happy with the texture. I should probably try it again with a sear before or after.
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I like liverwurst a lot
