Originally Posted by Valsdad
Local grass fed beef liver from our farmers market, onions from the garden. Liver was dredged in flour, dipped in beaten egg/milk, then covered with Progresso Italian Style bread crumbs. And because I was cooking, not someone behind a hash house counter it wasn't overcooked either. wink

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And the final product

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next years garden will have new potatoes for dinners like this.

Geno



Most people I find that don't like liver and onions have almost ALWAYS had it overcooked.

Venison liver at 8000' is always a treat. Everything taste better with the smell of pine trees in the air.


Sean