Two Ways To Make Liver

Just thought I’d let you know that my kids beg me for liver.

This wasn’t always the case, and quite frankly, I’ve never been a fan myself, but since we have so much from the processing of our own animals, I’ve had to learn how to cook it so the children would eat it. I’ve had to learn how to cook it so I would eat it. These are two recipes I’ve hit upon, and I use the term “recipe” lightly here. These are just very simple – and similar – ways to prepare a highly nutritious, usually inexpensive, but not always palatable, foodstuff for a wide range of picky eaters, young and old.

Liver Recipe #1
I usually make this with beef or pork liver, but I think chicken livers would be fine, too.

1 lb beef or pork liver, sliced into “fingers”
1 onion, sliced
1/2 lb bacon, chopped
1 cup of flour, seasoned to taste with salt, pepper,
onion powder and garlic powder

In a large skillet, fry the bacon until nearly done. Add the onion and saute with the bacon until the onion is soft and translucent, and maybe a little brown around the edges. It’s best that way. Scoop all of the bacon and onion out of the pan and into a bowl, leaving the fat which is now nicely flavored, in the skillet.

Put the seasoned flour into a plastic bag and add the strips of liver, shaking to coat. Add the liver fingers to the bacon/onion fat in the skillet and pan fry very briefly, turning to brown on all sides. Do not overcook it! Overcooked liver is tough and gross, but if it’s still pink, it’s quite tender and delicious. When all your liver is cooked, top with the reserved bacon and onions and serve right away.

Liver Recipe #2
I used chicken livers for this one.

1 lb chicken livers
1 egg
1/4 cup milk
1 cup of flour, seasoned to taste with salt, pepper,
onion powder and garlic powder
Combination of olive oil and butter for frying
1 recipe of country gravy

Heat the olive oil and butter in a skillet. Beat together the milk and egg in a bowl. Dredge the livers first in the egg mixture, then in the seasoned flour. Add to the skillet in a single layer and pan fry till browned on both sides. Do not overcook! See note above about how gross overcooked liver is. Keep the liver warm for a few minutes while you cook up some gravy. I’m not going to give you a recipe, because it’s just white sauce seasoned with a good dose of salt and pepper. Consult a general purpose cookbook if you don’t know about white sauce. Pass the gravy with the liver, and maybe some biscuits for mopping up plates when they’re done.

If you have leftover liver, both recipes can be reheated in the morning. The bacon recipe will cook in it’s own fat, but reheat the chicken livers with some butter to crisp them up again. Serve with eggs over-easy for a delicious breakfast. Or the livers, gravy and biscuits can probably stand on their own. At least, that’s what my 12 year old son tells me!