Liver & Onions.... favorite recipe

[Pine Strip]

My neighbor just dropped off a whole cow's liver from a fresh butchering. Are there any other Liver & Onion lovers here that have a great favorite family recipe or way to prepare fresh cow's Liver that you would like to share ! :cool2:

:cow:

 

[GPintheMitten]

My mother use to make liver and onions when I was a kid in the 50s. I don't really know exactly how she made it but I think she floured it and fried it with salt and pepper. These were sliced liver. Loved it but I can't eat it now cuz it has too much iron.

 

[haroldy]

try soaking liver in milk first to make it milder

 

[Bird]

GPintheMitten, that sounds the same as my mother did, EXCEPT she fried the liver, but no onions. My wife & I haven't cooked any liver in quite a few years now, but on the infrequent occasions that we visit a Luby's Cafeteria, I nearly always have a big serving of their liver and onions. I wish I had their recipe.

 

[ovrszd]

I'm with ya Bird. Ate it often growing up. Rarely do now. But if I'm in a restaurant that I trust I'll go for it. Love it. I gotta have onions. Totally smothered in them. Grilled with the liver of course. Yuummm. Made me hungry just thinking about it.

Sorry I can't help the OP with a recipe.

 

[Pine Strip]

Thanks for the feed back, I'll try the milk soak marinade. This is just a yearling cow liver so it looks and smells good. Yet it fills a three gallon pail to the top.
When it's prepared properly it's a true delicacy. I've only heard about 'Bear Liver' being toxic in iron if too much is ingested in a short period of time.

Cheers !

 

[blueriver]

Thanks for the feed back, I'll try the milk soak marinade. This is just a yearling cow liver so it looks and smells good. Yet it fills a three gallon pail to the top. When it's prepared properly it's a true delicacy. I've only heard about 'Bear Liver' being toxic in iron if too much is ingested in a short period of time. Cheers !

I love liver any way it's done .. Liver and onions.. Liver and mushroom gravy ..

 

[ovrszd]

I guess some people might be Iron sensitive. I'm thinking it's kinda like the Nitrate scare of the 70's. "Can't eat bacon because you'll OD on Nitrates". Course you gotta eat 53 pounds of it within 24 hours or some silly number like that. I'm fortunate that I don't seem to be intolerant or sensitive to foods. Course that makes me eat anything. Which is probably not a good thing. But it's fun....

 

[mjarrels]

Hot cast iron seasoned fry pan, crisco or lard, roll in flour and fry quickly until golden brown. Carmalize the onions after frying liver and place on top and enjoy. I also perfer lots of salt and pepper. Chicken liver is also great fried but no onions! Fried potatoes also goes great with fried beef liver. My wife can fix it better than I can and she is Filipino and never had liver growing up. Fried liver, onions and potatoes is probably one of the best $2.00 meals ever.

mark

 

[kenmac]

I remember my mom cooking liver and onions for my dad.. Sure smelled good. I just couldn't make myself eat it. I won't eat any liver .Liver reminds me too much of an oil filter

 

[GPintheMitten]

I guess some people might be Iron sensitive. I'm thinking it's kinda like the Nitrate scare of the 70's. "Can't eat bacon because you'll OD on Nitrates". Course you gotta eat 53 pounds of it within 24 hours or some silly number like that. I'm fortunate that I don't seem to be intolerant or sensitive to foods. Course that makes me eat anything. Which is probably not a good thing. But it's fun....

I have a condition in which my body takes in too much iron. I have to get phlebotomys 4 to 5 times a year to keep.my iron count down.

 

[BethelHntr]

My pappy used to cook elk liver when we were so fortunate in harvesting one, He soaked it in salt water overnight then to a milk soak for a few hours, Sliced- floured then fried on cast iron and smothered in sauteed walla walla sweet onions. It was mighty fine eats.

 

[/pine]

I rarely if ever see fresh liver (prefer calf over cow) in the bigger grocery stores any more...

Sliced thin, powdered with flower+s/p and fried in a bit of olive oil...(used to use bacon grease*!!)...
Fried onions (in olive oil or butter) and serve with bread and butter...(rather than biscuits and gravy*!)...

 

[MossRoad]

First, fry a pound of bacon. Set the bacon aside.

Second, slice up some onions and spread them around in the bacon grease to cook.

Third, after the onions have been sauteing in the bacon grease for about 5 minutes, lay in thin slices of liver that have been dipped in flour.

Cook on one side for about 3-4 minutes, or until you see the blood coming up through the flour.

Turn the liver over and cook another 3-4 minutes, just until done. The main problem with bad liver is overcooking.

Serve the liver, onions, bacon, and a side of ketchup to dip it in.

Check you blood pressure and cholesterol throughout the evening and head to the emergency room if needed.

Enjoy! :thumbsup:

 

[Tig]

Sliced thin, oiled and BBQ'd with a dash of seasoning salt. Serve with fried onions and mashed potatoes.

 

[buickanddeere]

I'm with menmac. Tripe is best left in the woods after field dressing game animals. I rarely eat hot dogs , lunch meat that doesn't look like meat and most sausage for the same reason.
On a related note. How do you prepare kidneys for the table.you Boil the Pi$$ out of them.

 

[Bill 55]

Slice it thin, sear quickly and place in a glass bake dish smothered in onions with flour scattered liberally on the onions. Bake it until the juices all turn the flour into gravy. Serve over mashed potatoes. Will melt in your mouth. Made me hungry just writing about it. I prefer either calf liver or deer liver, both are great.
Bill

 

[2LaneCruzer]

I'll ditto the soaking in milk. It makes a big difference in the taste of the liver (takes the bitterness out). It also works on fish.

 

[Bird]

I love liver any way it's done .. Liver and onions.. Liver and mushroom gravy ..

My wife used to cut liver into bit sized pieces, and have liver and mushroom gravy served over rice. It's been awhile, but I could sure go for more of that.