How To Make Liver And Onions That Actually Tastes Good
It seems like we’ve had more requests than ever for liver recently. Some people want it because they love the taste, while others are seeking the health benefits (or both). What we encounter the most often is people who are fascinated by the nutrient content but put off by the flavor. Liver and onions might seem like an out of date, unappetizing dish, but there’s a reason these two ingredients are often paired together. The sharp flavor of the onion is extremely effective at cutting through the irony, organ meat flavor of the liver that many find unappealing. Another trick that’s essential to improving the flavor and texture of organ meat is to soak it beforehand in something acidic. Lemon juice works well and offers nice citrus flavor, buttermilk also will get the job done. If you’ve been wanting to include liver in your diet, give this recipe a try. I think you’ll be pleasantly surprised at how good organ meat can taste when prepared correctly.
Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef
Free Range Bison, Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
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Pasture Raised American Wagyu Beef
Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.
Ingredients:
- 1 pound bison liver or American Wagyu beef liver, sliced thin (¼ inch slices)
- Juice of 3 lemons
- 1 cup spelt flour
- Sea salt & freshly ground black pepper
- ¼ cup bison tallow
- 2 large yellow onions, sliced thin
- 2 tablespoons pasture raised butter
- 2 tablespoons avocado oil
Also Read: Korean Bibimbap Bowls With Bison Sirloin Steak
Instructions:
- Place the sliced liver in a dish and marinate in lemon juice for 3-6 hours.
- Mix together the flour and about ½ teaspoon each of salt and pepper in a bowl.
- When the liver has finished marinating, remove the meat from the lemon juice and gently pat dry. Coat each slice in the flour, shaking off any excess. Set the flour coated pieces aside on a plate as you go.
- Melt the bison tallow in a large cast iron skillet over medium-high heat. Cook the liver slices, working in batches as necessary. Set the cooked liver in a baking dish and keep warm in an oven heated to 100-150 degrees Fahrenheit.
- In another large skillet, heat the butter and avocado oil over medium heat. Add the sliced onions and cook them low and slow for approximately 30 minutes. They should be soft, golden brown and very fragrant.
- Serve the warm liver slices generously topped with onions. Enjoy immediately.
The Beck & Bulow Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: How To Make Cuban Picadillo With American Wagyu Beef
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.
