 Liver, cooked or raw, is
an
excellent food. Raw
liver is better than cooked liver,
if you can eat raw liver. To cook it, just fry it very
lightly in butter or animal fat until the outside starts to turn gray. You can't
undercook it, as many people eat it raw.
You
should eat
about 2-4 ounces or 50-100 grams of liver a week.
Some
people cut it into small, pea-sized
pieces and freeze it so
they can then swallow it like a pill.
You
can also ferment liver.
Chop it up into small pieces and put it in a fermenting
liquid (left over from your sauerkraut, kimchi or other raw
ferments).After a day the liver will turn gray and lose its
raw appearance and texture.
Liver Loaf
Raspberry &
Liver
Blood Strengthener
1 cup raspberries
1 half cup raw,
organic
chicken livers
1 tablespoon raw
honey
1 half ripe banana
real ale as needed
to make it blend/drinkable
Put liver in a
blender and blend on high until pureed smooth, adding
ale if needed. Strain.
Return liquified
and strained liver to blender with other ingredients
and blend on high.
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| Freeze raw meat for 2 weeks before
eating any raw meat. |
|
 Cooked
Liver
Recipe #1
1 lb sliced grassfed beef liver
1 or 2 onions chopped
6 tablespoons of lard
Saute onions in lard until translucent
Remove the onions (or push to one side of the pan, if there's enough
room)
Place liver into the hot lard 1 or 2 minutes per side on medium heat to
brown.
Recipe #2
1 lb of liver
1 medium onion
3 Tablespoons lard
3 Tablespoons butter
Shake liver in flour
Cut up an onion and sauté it in lard and butter in fry pan, then
remove onions from pan and set aside.
Place liver pan on medium heat and brown on each side a minute or so
only.
Return onions to pan.
Add 1 cup bone broth, 1 clove of garlic and salt
Cover pan, turn down heat and simmer for about 15 to 20 minutes |
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Liver
Pate
Pate
de campagne is made by every French farmer and deli. There is no
specific recipe so everyone's pate comes out different, so you don't
have to worry too much about measurements and can just go ahead with
what you've got.
This is a good way to get yourself to
eat organ meats. I make a pate
with beef liver, beef heart, pig liver and pig fat (lard). You want
roughly about half liver and half heart or other organ or muscle meat,
but use what you've got if you can't get as much as you want of one or
the other. It will just taste a little different, but it will still be
good for you. You can substitute regular muscle meat (i.e., hamburg)
for the heart if you cannot get any heart, but then use more liver than
you would otherwise.
Preparation: make home-rendered lard.
To
render lard, place pieces of fat in a baked enamel saucepan, bring
to a boil and then simmer for several hours. Remove the fat pieces from
the water and put in a cool place. When lard hardens on top, skim it
off with a slotted spoon and store in fridge or freezer. Put the fat
pieces back in the water and repeat until all lard has been extracted,
or you can use the now-mushy pieces of fat to cook (pan-fry) with. See Rendering Lard
for further details.
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by Michael Pollan
by Sally Fallon
