Two Ways To Make Liver

Just thought I’d let you know that my kids beg me for liver.

This wasn’t always the case, and quite frankly, I’ve never been a fan myself, but since we have so much from the processing of our own animals, I’ve had to learn how to cook it so the children would eat it.Β  I’ve had to learn how to cook it so I would eat it. These are two recipes I’ve hit upon, and I use the term “recipe” lightly here. These are just very simple – and similar – ways to prepare a highly nutritious, usually inexpensive, but not always palatable, foodstuff for a wide range of picky eaters, young and old.

Liver Recipe #1
I usually make this with beef or pork liver, but I think chicken livers would be fine, too.

1 lb beef or pork liver, sliced into “fingers”
1 onion, sliced
1/2 lb bacon, chopped
1 cup of flour, seasoned to taste with salt, pepper,
onion powder and garlic powder

In a large skillet, fry the bacon until nearly done. Add the onion and saute with the bacon until the onion is soft and translucent, and maybe a little brown around the edges. It’s best that way. Scoop all of the bacon and onion out of the pan and into a bowl, leaving the fat which is now nicely flavored, in the skillet.

Put the seasoned flour into a plastic bag and add the strips of liver, shaking to coat. Add the liver fingers to the bacon/onion fat in the skillet and pan fry very briefly, turning to brown on all sides. Do not overcook it! Overcooked liver is tough and gross, but if it’s still pink, it’s quite tender and delicious. When all your liver is cooked, top with the reserved bacon and onions and serve right away.

Liver Recipe #2
I used chicken livers for this one.

1 lb chicken livers
1 egg
1/4 cup milk
1 cup of flour, seasoned to taste with salt, pepper,
onion powder and garlic powder
Combination of olive oil and butter for frying
1 recipe of country gravy

Heat the olive oil and butter in a skillet. Beat together the milk and egg in a bowl. Dredge the livers first in the egg mixture, then in the seasoned flour. Add to the skillet in a single layer and pan fry till browned on both sides. Do not overcook! See note above about how gross overcooked liver is. Keep the liver warm for a few minutes while you cook up some gravy. I’m not going to give you a recipe, because it’s just white sauce seasoned with a good dose of salt and pepper. Consult a general purpose cookbook if you don’t know about white sauce. Pass the gravy with the liver, and maybe some biscuits for mopping up plates when they’re done.

If you have leftover liver, both recipes can be reheated in the morning. The bacon recipe will cook in it’s own fat, but reheat the chicken livers with some butter to crisp them up again. Serve with eggs over-easy for a delicious breakfast. Or the livers, gravy and biscuits can probably stand on their own. At least, that’s what my 12 year old son tells me!

9 Comment

  1. Well, I can recall despising liver nights and after a while, Mommy and Daddy just stopped trying and gave us an alternative meal. I’ve never bothered revisiting it in my adulthood.

    1. Well, I think you should! Seriously, my kids say, “Yay! We’re having liver for dinner!” And then, shortly thereafter, they look at me imploringly and ask, “Please, may we have seconds?” I am not making this up. I still hardly believe it myself, so I understand your skepticism. But liver my way is really quite delicious. I always make a lot so I can have leftovers for breakfast. πŸ™‚

      1. If I happened to have liver on hand for some unknown reason, I might try it. But I’m not going to spend actual money on liver. Sorry πŸ™‚

        1. Maybe I’ll make you some, then, when you make that round-robbin trip. You know, assuming I’m not at Sandie’s house when you arrive. πŸ™‚

  2. Is there a difference between your farm fresh liver and store bought? Cause I’ve tried a getting liver into our repertoire a few times and even I can’t stomach it beyond the necessary “yeah, I made it, look kids it’s good for us, so I’m eating it.” I’ve even tried grinding it up and adding it to ground beef to try and hide that liver flavor, but it’s so strong.

  3. I do like putting liver in my stuffing, but I don’t really like it plain. I agree that it is a very strong flavor. I can’t imagine begging for seconds, or even rejoicing at firsts. LOL

    1. I love her dearly, but I have come to realize in my adulthood that cooking has not been our mother’s greatest strength. Although she does make a mean meatloaf. πŸ™‚

      So, please just try to put your liver prejudices aside. I think you will be pleasantly surprised!

      1. This is true. She makes no bones about her dislike of cooking. But Daddy was the one who always cooked liver. He was in charge of all pan-cooked meats πŸ™‚

        1. Then I challenge Daddy’s cooking skills, too! πŸ˜‰

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