When I ask people if they like liver, nine out of ten turn green, get salty water in their mouths, turn and run. If you can get them past the thought or look of liver, and it’s cooked right, they will truly enjoy it. When you add onions and bacon to the menu, then liver becomes a dish fit for royalty or your spouse. I usually serve baked tomato casserole, and boiled potatoes with parsley and butter along with the liver.
Liver should be organic and fried hot and quick so as to be a bit rare. The longer you cook it, the tougher it becomes. When I was first married and began cooking for my new husband, I wasn’t very experienced. Not having a lot of money (we were living on a Navy Base in Florida) my husband informed me he only liked steak and hamburger and liver. I thought, “bummer sweetheart, when we have more money I will cook steak, but until then, I’ll serve chicken, pork, hamburger and DID YOU SAY LIVER?”
Ain’t love grand? I bought some liver at the Navy Commissary and proceeded to cook the heck out of the bloody stuff. The longer I cooked it, the tougher it became. I called my Mother and told her, “This guy wants me to cook LIVER.” Mother said, “So cook it.” “Mother,” I said, “I cooked it and cooked it and cooked it and it’s still not tender.” Well, live and learn.
LIVER, BACON and ONIONS
1 LB beef, pork, lamb, elk, venison
½ cup flour
Salt and pepper
8 slices bacon
2 large onions, sliced
Cut liver into serving pieces. Combine flour, salt and pepper. Dredge liver in flour mixture. In a large fry pan, fry bacon until crisp. Remove bacon from pan. Brown onions in drippings. Remove onions to platter and keep warm. Brown liver in drippings, (adding some bacon grease, butter or oil if necessary) 3 or 4 minutes per side. Liver is best a BIT rare. Over cooked becomes tough. Serve with Scalloped Tomatoes, Boiled potatoes with butter. This meal is inexpensive, soooo nutritious, that you need to learn to cook it and love it. If you think you don’t like liver, that’s the problem, stop thinking.
Till next time.