Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Beef Liver, and Onions?

I have liver thawing, how should I cook it?

Sorry Mister Bin. I first learned to like the dish when quit hungry as a 19 year old at Fort Sill. It is rare for you to enjoin in posts. Thank you.

Light coating of flour and then fried in a bit of butter and whatever oil you prefer. The liver is sliced thin before frying.

Lightly dredge in flour. Salt and fresh cracked pepper. Some sliced onion.

Then get a skillet smoking hot, then throw the liver at the dog and lick the skillet.

If you ever get the urge to eat liver again, repeat as necessary. Lol.

He's just baiting you guys and gals.....anyone that buys liver already knows how to cook it.

I like brains, heart, kidneys, thymus gland (in particular), milk intestine, tongue ...

All my chicken soups get chicken livers, hearts, gizzards ...

Tried to like beef liver.

For as short a period of time as needed.

I hated liver and nunions as a kid. Had fresh deer liver a couple years ago on Kodiak with a pard. Tried it with great historic cringe and trepidation.

SHOCK!! It was freaking awesome.

My dear mother just overcooked it. Cooked to rare it is quite good.

Proof your senses have dulled.

Thymus gland was introduced to me by my Butcher teacher long ago. He called them Sweetbreads. I much prefer pork liver to Beef liver, with young deer liver in second place. miles

Gag.

Way back we were killing hogs, when a friend of mine came by and stopped to help. It was tradition that the first hog killed, the liver was taken to the house and the women would start fixing liver and onions, mashed potatoes and gravy with biscuits. My friend said that He could not stand liver but would eat some potatoes and other stuff. I talked Him into trying the fresh pork liver and He could not believe how good it was. Over cooked beef liver and fresh pork liver, cooked right are two very different things. miles

Charlie, the liver is from home raised raised, locker beef. I like to see how better cooks do things.

I enjoy heart and tongue, but not a fan of filters. Some exceptions like dirty rice, but just a hunk of liver? Ummm, no thanks. I've tried to like it.

In all seriousness though, Goon - Not overcooking it seems to be the No. 1 issue with folks that enjoy liver. I imagine freshness is right there as well.

I'm sure if it's relatively fresh and you DON"T overcook it whichever method you use will be fine.
Wish I could join you!

I dredge in flour, the dip in egg, then into breadcrumbs

For breading I prefer the Progresso Italian Breadcrumbs.

Geno

PS, I hate buyin beef liver now, as about all I can find is frozen crap from giant ass processing plants. I haven't seen a whole fresh liver being sliced by a butcher in years.

No local processing plants around you?

I admit that I dont save the organ meat from the cattle I have butchered.

Never thought about it before.

I suspect that stuff gets saved by the butcher and used in his processed meats.

Throw it in the trash can.

Soak in buttermilk overnight changing buttermilk once.

Deflave had a good technique last time the subject came up. I believe he soaks it in milk first before dredging in flour. I tried it once and it worked pretty well. A good steak seasoning only adds to the culinary delight that only fresh beef liver can provide.

The wife won' let me fix it unless she's out of town for the whole weekend.
Got two pounds in the freezer just waiting for her to make herself scarce.

Where do you find sweetbreads? I haven't had them since I was a kid when my dad worked at a packing plant.

IME mostly at fancy restaurants these days.