Liver - yes, really!
So many people say they don't like liver. Well yes, if all they've had is grocery store bought liver, yuck. Whatever the animal has ingested in its life is stored in the liver. Need I say more...? Our sliced tender liver from our 100% grass-fed all natural beef, has none of that yucky liver smell, and cooked right, is so delicious. Besides, it is packed with nutrients such as iron, protein, vitamin A, B12, copper. Try this recipe and you may be surprised!
- 1 pkg (lb) JX Ranch sliced liver
- 1/2 cup flour
- 1 pinch salt, lemonpepper, garlic salt, black pepper you can also add a little chipotle seasoning
- 1 1/2 cup milk
- 1 beaten egg optional
- 1 whole sliced onion
- 2 Tbsp butter better than oil for this recipe
- 1 Tbsp flour
Thaw a package of JX Ranch sliced liver.
If the liver slices have a thin membrane along the side, insert a sharp knife at one end and pull it off.
Soak liver slices in the milk for 30 minutes or so.
Meanwhile, mix flour with the seasonings.
While heating butter in frying pan, dip the slices one by one in the flour mixture to coat both sides.
Optional: you can mix a beaten egg with the milk they soaked in and then in the flour for a more breaded coating.
Fry the liver on medium heat in the butter just a couple of minutes on each side. You want it just done but not red inside; cook too long and it will be like eating cardboard!
Fry the sliced onion in the butter at the same time if you have room in the frying pan, until golden and slightly softened.
Make a cream gravy with the scrapings of the liver in the frying pan, add some oil and flour, add the milk the liver soaked in, or if the pink color bothers you, use new milk, and stir well. Add more milk untiltill creamy consistency.
And, it goes without saying, you need to serve this with good homemade mashed potatoes! Being of Swedish origin, I also serve Swedish Lingonberries with this. You can find small jars in most grocery stores, I know Albertsons has them. You could also use regular cranberries.