28 Oct Lamb Liver ‘n Onions
As a little girl I remember eating liver with my dad. It became a kind of father-daughter ritual which we both delighted in. For many years, I forgot about liver. While visiting several of my local organic farmers, I was reintroduced to liver and enjoy it's deep earthy taste once again.
Liver is a fabulous alternative to your usual dinner rotation. It is budget-friendly. It is power packed and nutrient dense. Some even call it a super-food. Liver is protein rich and is a storage organ for nutrients like vitamins A, D, E, K, B12 and folic acid, minerals copper, and iron.
Realizing that liver can be an acquired taste, I’ve found creative ways to include it in my families diet. Try grinding and combining it with ground beef for lettuce-wrapped spicy tacos or adding it to meatballs.
And, please make note that liver is not full of toxins. The liver filters toxins; it doesn’t store them. Toxins are stored in fat tissues. So, go ahead and enjoy!
1. Reduce the strong taste of the liver by placing it into a bowl and covering it with milk or buttermilk. Refrigerate up to 2 hours.
2. Remove the liver from liquid and pat it dry.
3. Heat a large skillet over medium-high heat with olive oil.
4. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes.
5. Add the liver strips and quickly fry until browned on both sides.
6. Season with salt and pepper to taste.
7. Remove liver from skillet with a slotted spoon. Set aside on a plate or bowl.
8. Add remaining tablespoon of oil and the butter into the same skillet.
9. Add in the onions and sauté until translucent.
10. Add the liver back into the skillet
11. Add the wine. Let the wine reduce for 2 - 3 minutes.
12. Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or fresh roasted veggies.
Note: I use organic food whenever possible.
Ingredients
Directions
As a little girl I remember eating liver with my dad. It became a kind of father-daughter ritual which we both delighted in. For many years, I forgot about liver. While visiting several of my local organic farmers, I was reintroduced to liver and enjoy it's deep earthy taste once again.
Liver is a fabulous alternative to your usual dinner rotation. It is budget-friendly. It is power packed and nutrient dense. Some even call it a super-food. Liver is protein rich and is a storage organ for nutrients like vitamins A, D, E, K, B12 and folic acid, minerals copper, and iron.
Realizing that liver can be an acquired taste, I’ve found creative ways to include it in my families diet. Try grinding and combining it with ground beef for lettuce-wrapped spicy tacos or adding it to meatballs.
And, please make note that liver is not full of toxins. The liver filters toxins; it doesn’t store them. Toxins are stored in fat tissues. So, go ahead and enjoy!
1. Reduce the strong taste of the liver by placing it into a bowl and covering it with milk or buttermilk. Refrigerate up to 2 hours.
2. Remove the liver from liquid and pat it dry.
3. Heat a large skillet over medium-high heat with olive oil.
4. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes.
5. Add the liver strips and quickly fry until browned on both sides.
6. Season with salt and pepper to taste.
7. Remove liver from skillet with a slotted spoon. Set aside on a plate or bowl.
8. Add remaining tablespoon of oil and the butter into the same skillet.
9. Add in the onions and sauté until translucent.
10. Add the liver back into the skillet
11. Add the wine. Let the wine reduce for 2 - 3 minutes.
12. Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or fresh roasted veggies.
Note: I use organic food whenever possible.
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