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Discussion in 'Bad Dog Cafe' started by kuvash, Jun 13, 2021.
Preferred method for preparing both?
Venetian style or with vinegar (german style: Saure Leber)
Lightly sautéed over an open garbage can. Turn the skillet upside down and throw in a few beets.
my mother used to make it by coating the liver in pancake batter flour instead of regular flour she sauted the onions with bacon and cooked it all together
to me it always tasted like used shoe liners and next to yogurt is the only 2 foods I will not put in my mouth under any circumstances( I will not eat organ meats)
The way of Spain...
-Chop small three purple garlic teeth. Cut onions in long (a bit less onions amount of liver) strips... using pure olive oil virgin extra (the only real oil) fry the garlic and onions. First high fire, add some salt and let
it fry SLOW until onions are transparent and soft.
-While frying the onions, chop the liver to taste
-Add a glass of Xerry. If not, Cognac or Brandy can be OK, if not any wine or even Bourbon can make it. Let the alcohol evaporates in high fire.
-Put the liver in the onions, stir a let it cook medium fire.
-Add salt to taste, maybe some pepper... and most important: Let it rest for a while so all tastes mix
Cedar slab style, if ya absolutely have to..
Any way you want to, so long as you omit the onions. Don't be afraid to have the liver rare, don't cook the hell out of it.
Pan fried. Mom made it occasionally and I was the only of four brothers who actually liked it.
Deer liver is excellent. Before I got married, I always made sure the hunters I knew knew I liked it. I'd usually get a couple during the season.
I tried grilling it once. Just wasn't as good.
I don’t care for it but my dad loved it. Mom made it for him once every couple months maybe. He would come home from work, take off his coat and tie, and we would all sit down at the table for dinner. There were a few meals that my mom made that he really loved, where he would leave his tie on, and liver and onions was definitely a tie still on meal.
Try adding some fried apples to it!
It’s an “acquired taste”!
Straight into the trash.
I hate liver (except for chopped chicken liver on a plain bagel.)
It's a taste I have no intention of acquiring.
Sehr gutes Rezept!
I don't know how to make it, but it's OK as long as each bite has a 9:1 ratio of liver to onions, in favor of the onions!!
I like to saute the onions in butter, and the liver is best used for crab bait.