or raw, is
excellent food. Raw
liver is better than
if you can eat raw liver. If you aren't comfortable with raw liver, try to
cook it only as much as you need to make it palatable to you. You can
fry it very
lightly in butter or animal fat on both sides until the outside starts
to turn gray. Sauteed onions in the pan will also help to make it easy
to eat and enjoy the liver.
about 2-4 ounces or 50-100 grams of liver a week, or an average serving.
people cut raw liver into small, pea-sized
pieces and freeze it so
they can then swallow it like a pill.
can also ferment liver
to make it easier to eat raw.
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.
1 cup raspberries
1 half cup raw,
1 tablespoon raw
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.
and strained liver to blender with other ingredients
and blend on high.
|Freeze raw meat
for 2 weeks before
eating any raw meat. |
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
Place liver into the hot lard 1 or 2 minutes per side on medium heat to
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
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
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.
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
for further details.