ChatterBank0 min ago
Liver.
68 Answers
Do you like it?
How do you serve it?
Just found out the men like it so thought I might put it on the menu this week.
How do you serve it?
Just found out the men like it so thought I might put it on the menu this week.
Answers
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Amazing the topics that will draw a million replies... or so it seems! Here in the western U.S. wild game liver is excellent and always saved when field dressing the animal. Elk, antlope (actually "Pronghorn Antelope") deer, but our favorite, since it's so readily available is calves liver.
A 1/2 inch "steak" of liver... a quick dredge in milk, then flour, plopped in a cast iron skillet with a little lard or bacon grease, thusly fried for about 3 minutes a side, heat reduced and goodly mound of freshly sliced onions under a tin lid to stream for maybe another 3-4 minutes... We only indulge maybe once a month, though due to the high cholesterol content of all liver...(Chicken livers are cherished in our Southern states... fried the same as above sans onions...)
A 1/2 inch "steak" of liver... a quick dredge in milk, then flour, plopped in a cast iron skillet with a little lard or bacon grease, thusly fried for about 3 minutes a side, heat reduced and goodly mound of freshly sliced onions under a tin lid to stream for maybe another 3-4 minutes... We only indulge maybe once a month, though due to the high cholesterol content of all liver...(Chicken livers are cherished in our Southern states... fried the same as above sans onions...)
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Adore calf's liver, currently paying £12.00 for 600g at the moment, so about £21 a kilo, £11.50 a pound? Cheaper than fillet I think, and you need so little.
Cooked here very lightly dusted in seasoned flour, gently fried in butter with some sage leaves, served pink in the middle.
I love gently fried chicken livers on toast. The only trouble is their provenance: it's really difficult here to get them fresh and most of the supermarket frozen ones are from the factory farmed birds that are fed on shyte that ends up in -
their livers
Cooked here very lightly dusted in seasoned flour, gently fried in butter with some sage leaves, served pink in the middle.
I love gently fried chicken livers on toast. The only trouble is their provenance: it's really difficult here to get them fresh and most of the supermarket frozen ones are from the factory farmed birds that are fed on shyte that ends up in -
their livers
