Never been much on it. Figured to try it again.

Any recipes?

NO!

I'm feeding mine alcohol until it submits.

As far as eating it? Pass

salt, pepper, flour....fry it slowly...onions fried with it...its very good

Detoxifies
The liver converts toxic ammonia into urea, which can then be safely eliminated by the kidneys. Ammonia is an end product of protein metabolism. If ammonia builds up, even slightly, you will experience brain dysfunction.
The liver removes and breaks down harmful toxins and drugs from nearly 100 gallons of blood per day. This includes internal and external environmental pollutants

Filters
The liver filter removes unhealthy cells, cancer cells, dead cells, bacteria and other micro-organisms from the bloodstream so they can be destroyed in the liver
The liver filters the blood from the gut – all the blood leaving the stomach and intestines passes through the liver.

Makes me want to ask for seconds.

Beef liver I presume?

I flour it and cook in bacon fat, with onions.

A friend seasons it so well I love it.

Liver is high in cholesterol so, the med types don't want us heart disease folks to eat it.

I used to like it before radiation treatments to my neck rearranged my taste buds...now...not so much...

Floured and fried in bacon grease.....don't over cook it...and serve with lots of caramelized onions is how I used to make it....

PS...if you have to cook a couple of pieces of bacon to get some grease all the better....throw em on top....

Calf liver is the way to fly.

I like pork liver, deer liver, and elk liver, but I don't like beef liver.

Batter in flour, seasonings of your taste, fry with onions in the pan, and enjoy. Never had calf liver, is it (I assume) milder than mature beef liver? It s the dark beef liver I don't enjoy.

Dad used to love it. Battered in flour and fried with a boat of onions. Me, I never cared for it.

Once, when my youngest boy was about 12 years old, I was cooking a couple of batches of pork liver, the night before my father in law and I were leaving for a Mule deer hunt in Idaho. My boy was making fun of the liver I was cooking, as he had never liked it, and when I finished the first batch, and put it in a platter, I told him to put his money where his mouth was, try it or scram...........Well, I wasnt paying alot of attention as I was busy cooking the second batch, ,and talking hunting stories with my brother in law, and I finished the second batch, went to grab the platter to put the second batch of cooked liver and onions on the plate, and, whoawh!!! the platter was empty!. He's loved liver and onions and it's something we do together since then!

To me pork liver is the best, followed by young deer liver. Shy away from catfish liver. miles

This brings to mind an old thread about deer liver not having a gall bladder and someone here, kept insisting that we were wrong and he had killed lots of deer and they all had gall bladders. I wonder if he ever looked after that, and what he found. miles

I cut the deer/elk liver into thin slices,flour and cook in hot oil along with onions. And cut up potatoes and fry them in another pan.

Chicken livers,just flour and cook in hot oil.

forgot about chicken livers, love them. I know, I know, dont eat the guts, but sometimes the chicken hears, livers and gizzards are a nice fiest battered in flour and fried.

Beef - yes.
Pork - no.

Anyone who lives too far north to eat liver puddin' for breakfast is just too damn far north!

L.W.

I enjoy liver in some dishes but not by itself. In general, I'll eat anything but the filters.

I'd say my favorite liver(ish) dish is dirty rice. I chop a bunch of liver, gizzards and hearts in a food processed and then cook with a bunch of green onion and parsley, S&P, garlic etc..

Put a scoop in a fry pan with some rice and a bit of oil and fry it all up.

Made it for the first time 2-3 years ago. I think I may of posted about it.

Never liked liver as a kid, and we had it 2-3 times per month. Figured out why a year ago - Mom, rest her soul, cooked the life out of it.

At a friend's cabin on Kodiak last year, we had fresh deer liver. It was amazingly good.

S&P, flour, fried in butter and cooked rare. Still had a hint of blood leaking when attacked with a knife.

Cooking to rare/med-rare is the key. Many people have been turned away by the chalk as much as flavor.

Chicken livers in chicken fat that was trimmed from a whole chicken is one of my favorite treats. Chop and make cracklings from the fat, remove and salt. Add neck, liver, heart, and gizzard. Just a little salt and you are golden.

Caramelized onions in bacon fat, venison liver that has been sliced, patted dry, and dusted in seasoned flour. Taste best at 8000 feet and surrounded by pines.

Have never liked Liver since I was a kid, although lots of do. Over here the guys I hunt with rave about Roe liver being even better than calfs liver, with Fallow liver being very good also..
For the guys that haven't done so, as suggested above you might want to try liver from a young Whitetail perhaps?

Hanging my head in the trash can. gag

we were taught to soak it in milk for a few hours first then dredge in seasoned flour. let it rest in the fridge for 30 minutes or so once it's floured.
While thats going on brown some chopped bacon in a cast iron skillet-remove and drain on paper towel. carmelize sliced onions in the bacon drippings and remove. add more bacon grease or butter if needed and cook the liver over medium heat until it's done (5 minutes a side) add the onions and bacon back to the pan during the last 5 minutes.

prefer deer or elk liver over all others but in a pinch calf liver will do.

other than pan frying it in bacon fat, and serving it with onions, I can't think of any way to eat it. Nasty stuff, for the most part.

Love dirty rice!!!!! I actually make a pretty good one....it's supposed to be a side dish but I've been known to have a big ol plate of it and nothing else for dinner....

I also like those appetizers made with a piece of chicken liver and a slice of water chestnut wrapped in bacon.....rhemaki??? or something like that......

In my youth, my mother would dredge beef liver in flour, fry with onions then dump in a jar of her canned tomatoes and simmer it for an hour. I grew to like it, probably because it was eat it or go hungry. My favorite now is fresh venison liver that has been soaked in milk, dredged in seasoned flour and gently fried in bacon grease or butter served with caramelized onions made just prior. Have made several "I hate liver" guys converts in deer camp. Maybe cuz it was eat it or go hungry?

Last year at deer camp I made the "traditional" fresh deer liver with flour, S&P, , bacon , and onions but this time I added some medallions of tenderloin. The combination of liver and alternating bites of mild tenderloin was out of this world good.

It's now the new "tradition".

OMG ! *HUGGGGGGGGSSSSSSSSSSSS*

Hi Miss Lynn.

I haven't been posting for awhile but I do peek in and lurk occasionally.

I've had a lot of things to deal with in the past year that required my attention and ...

It's been a nice break from the "internet addiction".

Oh, I love chicken livers with bacon & onion gravy, served over jasmine rice !

We do the exact same liver recipe but one of the guys makes Ceviche out of a loin.

FG - truth be known, I was a bit incapacitated when I made my first batch of dirty rice. I'll be damned if I can make it as good again.

FWIW ...

The recipe/method that I've refined over the years ...

First, fry the bacon, drain, and when it cools cut it up into chucks and set aside.

Spoon off the excess greese, add some butter (SSE - DO NOT USE MARGARINE ), and fry the onions until they're translucent and almost done (caramelized). Set aside.

Add the greese, fry the liver and tenderloin medallions (dredged in milk, flour, S&P) until almost done. Add the bacon bits and onions, mix it up, and cook it until everything is done to your liking. I likey med to med well. No blood ... but pink to faint red in the middle and the onions caramelized with a few crunchy slivers.

This technique is based upon Chinese stir fry ... for the most part. The main advantage is cooking the meats and onion separately so that they get brown-ned-ed and not overcooked.

That's all it takes. Mashed potatoes and gravy make it even better. Deer is my favorite, elk is edible but pretty strong. Soaking in milk helps. Goat and sheep are good too, haven't had calf liver or pig liver.

Fish Head I may try that recipe.