I am still attempting to find a way to fix liver that could be remotely deemed as edible. So far I've attempted frying it and smothering it with tomato sauce. That didn't go over well. Yesterday I tried fixing it using Sally Fallon's recipe in Nourishing Traditions. I only made enough for myself because I knew that any additional servings would be wasted by the other members of my family. Here's what I did:
Mid-morning I took the sliced liver (from some great grass-fed beef we bought) and placed it in a bowl with the juice from two lemons. I set it aside and let it soak for about 2-1/2 hours. Here's what it looked like after soaking.
Then I removed the liver slices from the bowl and patted them dry. I put some leftover freshly ground wheat flour, Celtic sea salt, and pepper in a pan and battered the slices of liver. Then I placed them in a skillet with some lard. They only cooked for a short period of time. It really didn't take very long because the slices were pretty thin.
While those were cooking, I put some olive oil and grassfed butter in another skillet and began heating. I thinly sliced an onion and added it to the pan. I sauteed this for about 10 minutes. I know Nourishing Traditions says to cook for about 30 minutes, but my onions were starting to look burned, so I took them out early.
Then I placed the liver on a plate and covered them with onions. It looked really tasty I thought. I love onions, so I was looking forward to this meal.
I couldn't eat it. I took a couple bites and then ended up eating chili with Shawn and the kids. There was a strong lemon juice taste and, of course, the liver taste and texture were still there. I've read that you sometimes have to try a food numerous times before you start to like it. I can attest that it takes more than two times to enjoy liver. Maybe the third time's the charm...
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