tell how, one and all beef liver
- Thread starter greybeard
- Start date
Help Support CattleToday:
birdog
Well-known member
My dogs like it raw..I'm not a fan
tex452
Well-known member
- Joined
- May 13, 2021
- Messages
- 1,449
- Reaction score
- 2,433
- Location
- Burleson Leon Coleman counties texas
Just made a pan full of liver, onions and gravy.
I flour the liver and brown it, sauté the onions then add a little more flour and brown it a little, pour hot water in the pan and season gravy, then add browned liver to the pan and simmer 20-30 minutes until gravy thickens like you want it.
My son came in this morning and demanded I make it, we just had a calf butchered and he was wanting it bad.
We are sitting here stuffed and can barely move lol.
That's the way my grandmother made it.
I flour the liver and brown it, sauté the onions then add a little more flour and brown it a little, pour hot water in the pan and season gravy, then add browned liver to the pan and simmer 20-30 minutes until gravy thickens like you want it.
My son came in this morning and demanded I make it, we just had a calf butchered and he was wanting it bad.
We are sitting here stuffed and can barely move lol.
That's the way my grandmother made it.
Ouachita
Well-known member
Liver and onions are something my wife and I get a simultaneous craving for, but just a couple or three times a year. Similar frequency as nookie, and am beginning to believe extraordinarily coincidental.
SmokinM
Well-known member
Man I don't know wether to feel worse for you on account of the liver onions or the frequency of the craving nookie.
tex452
Well-known member
- Joined
- May 13, 2021
- Messages
- 1,449
- Reaction score
- 2,433
- Location
- Burleson Leon Coleman counties texas
It's a delicacy with a lot of our family.
I called my three sons one night and told them I was making liver in the morning,
Later on a buddy called and asked if I wanted to go bow hunting in the morning, I totally forgot about the liver, my son's showed up in the morning and were not happy.
50/50Farms
Well-known member
I'm a fiend for organ meat. If I kill anything much bigger than a corn nubbin I'm snatching the liver, kidneys, and heart, and harvesting plenty of fat too. When I butcher a pig I render as much fat as I can. Makes a better anything than even butter could hope to.
50/50Farms
Well-known member
You can eat black bear liver.
dave_shelby
Well-known member
Some liver is great, some awful. Fresh is best. Wife and kids are all gluten free. But we all like liver rolled in flour and fried up with onions.
The other favorite is heart. Kidney tastes good but one kid hates the texture.
The other favorite is heart. Kidney tastes good but one kid hates the texture.
tex452
Well-known member
- Joined
- May 13, 2021
- Messages
- 1,449
- Reaction score
- 2,433
- Location
- Burleson Leon Coleman counties texas
T
when I was a kid, during hog butchering time, we would boil the meat to make head sausage, I would always get a kidney and eat it , I loved them.
Named'em Tamed'em
Well-known member
If I want an organ I'll go to church!!
Dusty Britches
Well-known member
^^^^ This!! But first this:
Soak sliced liver 4-24 hours in milk. Drain.
The milk makes it more tender and breaks down the cells that cause it to be tough or gamey.
I've made fajita's with liver, too. While I would do it again, I would be sure to add muscle meat to it.
TheMeateater.com has some fantastic recipes for heart, liver, and other unusual meats but one of my favorite is their Seared Venison Heart with Whiskey Butter. I actually use just about any type of thin sliced red meat for that one.
OP
OP
greybeard
Well-known member
what a waste of good milk..........
dave_shelby
Well-known member
So many good memories of hog butchering. Even did up two pigs on an anniversary but my wife wouldn't put up with that nowadays.
Last edited:
