Tuesday, December 27, 2011

Bacon & Onions with Liver

This post can also be seen at Highbrow Paleo and Chowstalker!

I worked through some childhood trauma last week; I've had a grassfed beef liver in my freezer for... a year or so. Haunted by memories of "that nasty liver smell," it took awhile to get the nerve to cook the damn thing, but I finally did it. I want to love liver, really I do, but I think I'll have to settle for tolerating it; I pulled every trick out of my sleeve that I could, but I still can't say this was an enjoyable experience. Some of you actually enjoy liver though, so I will share my method.  Meh...

1/2 a liver (mine was a little under 1.5lbs., and I knew I wouldn't eat it all, so I just made half. I'm no scientist, but I'm not down with eating the filtering organs of sick animals; get a good grassfed one, it should still be pretty inexpensive)
1/2 lb bacon, cooked and crumbled, grease reserved
1 large onion
a few TBS of clarified butter
2 TBS arrowroot

1 head cauliflower, chopped into large chunks
1/3 cup broth
a few TBS heavy cream (optional)
a few TBS butter
Salt, pepper, & herbs to taste (I used herbes de provence)

A few hours before cooking time, slice liver into 1/2" slices, and soak in milk or lemon juice; they say this will diminish some of the liver flavor. Slice onion and cook in clarified butter on medium-low heat for about half an hour until the onions get a bit caramelized; add bacon and set aside.

At this point, heat broth in a saucepan over medium high heat, and add cauliflower; steam for about 6 or 7 minutes until you can easily poke with a fork. Once it is tender, add butter, cream and seasonings, and puree (great job for a stick blender if you have one.) While cauliflower is cooking, add bacon to the pan that the onions were cooking in, and heat up to medium-high. Dry off liver slices, and place in a baggie with arrowroot, toss to coat. Once pan is hot, add slices of liver, and cook for about a minute on each side; it will be brown on the outside, and pretty rare on the inside. I was amazed that there was NO SMELL! My mom is a great cook, but we have some, uhh, different ideas about how long to cook things; if you don't cook the hell out of the thing, you may be spare your loved ones from the liver-stank. Serve with plenty of bacon & onions, and choke it down!

Mmm bacon!  Eww liver!  So conflicted...


  1. Imma try your way. I like liver, but my kids do not. My mom swears by a recipe nearly identical to this, except instead of bacon, she sautees apples with the onions.

  2. Hey that sounds good! I've also gotten a suggestion to add some balsamic vinegar and cook it down; I need all the tips I can get! Thanks for stopping by :)

  3. Just made it, and 2 of my 3 kids asked for seconds. I'll call that an unqualified success. The other kid finished hers, but was full and didn't need more. The most skeptical of them stared at it for a good 5 minutes, finally consented to try it, and pronounced he loved it.