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Non-Cattle Specific Topics
Recipes & Cooking
tell how, one and all beef liver
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<blockquote data-quote="Dusty Britches" data-source="post: 1786484" data-attributes="member: 1900"><p>^^^^ This!! But first this:</p><p></p><p></p><p></p><p>Soak sliced liver 4-24 hours in milk. Drain. </p><p></p><p>The milk makes it more tender and breaks down the cells that cause it to be tough or gamey.</p><p></p><p>I've made fajita's with liver, too. While I would do it again, I would be sure to add muscle meat to it. </p><p></p><p>TheMeateater.com has some fantastic recipes for heart, liver, and other unusual meats but one of my favorite is their <a href="https://www.themeateater.com/cook/recipes/seared-venison-heart-with-whiskey-butter-recipe" target="_blank">Seared Venison Heart with Whiskey Butter</a>. I actually use just about any type of thin sliced red meat for that one.</p></blockquote><p></p>
[QUOTE="Dusty Britches, post: 1786484, member: 1900"] ^^^^ 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 [URL='https://www.themeateater.com/cook/recipes/seared-venison-heart-with-whiskey-butter-recipe']Seared Venison Heart with Whiskey Butter[/URL]. I actually use just about any type of thin sliced red meat for that one. [/QUOTE]
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tell how, one and all beef liver
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