Dredge in flour, quickly sautee in half butter and half oil, cook until still slightly pink inside, don't over cook and serve with a mound of caramelized onions.

Oh yeah, but it isn't healthy at all. My doc told me to not eat liver, it's too high in cholesterol, but I sneak in a meal of it every now and again.

First, cook some bacon, several strips. Remove it from the pan and pour out the grease, leaving a tablespoonful or so. Fry your onions in that. Heat the remaining grease, then dip your liver into milk, then flour seasoned with salt and pepper and put it into the hot bacon fat. Cook until done. Top with some bacon slices and the onion.

I told you it wasn't healthy.....

Annie

I like grilled Calves' liver. Here are pieces of the liver skewered with bacon. The basting sauce is reduced beef broth and red wine, mustard, honey, basalmic vinegar and melted butter.

I grill it over medium-hot coals, basting and turning, until the bacon is done. It comes out nice and moist.

Weird, my doctor told me to eat it because I have low iron. I can't stand it though. Although strangely enough I enjoy duck liver pate (too expensive to eat regularly) and pig liver spreads like braunschweiger (too fatty to eat regularly.)

My mother used to make liver this way, for kids who didn't like it.

1 pound calves liver
2 T finely chopped onion
3 strips of bacon
2 or 3 cups of tomato juice
2 cups of grated carrots
cut the calves liver(membrane removed) into 1/2 inch strips and dredge with flour.
Fry up the bacon, when the bacon is crisp, remove and add the liver to the pan, tossing and turning to coat well with the bacon grease, add the onion and cook until bacon browns, add the tomato juice and carrots and cover and simmer until carrots are soft and juice is absorbed.
Serve over mashed potatoes.

Slice calves liver to about 1/4" thick (half the normal thickness). This is not easy, but you can do it by working carefully. The slices don't need to be perfect. Better, if possible, is to have your butcher make 1/4" slices for you.

Fry quickly in hot olive oil. Don't over cook. Season with S&P.

I learned this from an Italian cooking source which I can't recall any more. I don't have an explanation for why slicing it thin makes the liver so good, but it does. Something to do with texture and the way it cooks I think.

Jim

I've made it like Annie does; with the bacon/onions. Ummm love it.

And I love fried chicken livers with all my heart!

To use a phrase I shouldn't even know at my age, chicken livers rock! Have you ever subbed fried chicken livers for meatballs with a good red sauce on spaghetti? It's one of the easiest, yet yummiest, meals you can make.

Jim

I am just a visitor here, but wanted to share this method.

My kids loved it.

Cut the liver in thin strips, dip in egg, then flour (with salt and pepper added) like you do for cashew chicken.

Deep fat fry, serve over rice with same type of sauce as cashew chicken except supstitute beef broth.

That sounds wonderful, gldno1. Visit often.

Jim

Jim, no never tried that but boy does that sound good! Thanks for the idea.

This has always been one of my favorites for people who don't think they like liver (including me):

LIVER STROGANOFF

Serves 4

Ingredients

1 Tbs oil
2 small onions, peeled and thinly sliced
2 cloves garlic, thinly sliced
8 ounces mushrooms, halved (quartered if large)
1 Tbs butter
1 lb calf liver, cut into very thin strips, then floured and seasoned with pepper
¼ cup dry red wine
1-¼ cup beef stock
1 Tbs yellow mustard
1 cup sour cream

Directions

Heat the oil on medium-high.

Sauté onions until softened.

Add garlic and mushrooms and brown lightly.

Remove vegetables from pan with slotted spoon.

Add the butter and the liver to pan and sauté, on high, until just nicely browned on outside.

Return vegetables to pan.

Add the wine and simmer on low-medium for 10 minutes.

Add the stock and mustard and simmer for an additional 5 minutes.
Remove from heat and stir in sour cream.

Serve with extra-wide egg noodles or papardelle pasta noodles.

Joe

When I was a kid, the only liver I liked was Jewish style chopped chicken liver...because any other kind of liver my mother made she just about cremated into too strongly flavored, dry, gritty slabs.

I slice calves liver thin, dredge it in flour with seasonings (the type depends on my mood and what else I'm serving), and saute it in ghee (which can be heated quite hot without burning) or bacon fat. It MUST be pink in the middle and lightly browned on the outside. I have served this to people who swore they hated liver and they liked it (I didn't tell them what they were eating until they asked).

I still love chopped chicken livers. Saute chicken livers until they're almost cooked through (as they sit, they'll finish cooking and not dry out). Hard boil eggs and chop. Bulk wise, you want just about half egg and half liver. Mince some red onion. Process half the liver until almost smooth, then add half the egg and process until the liver is smooth and the egg shows only in little bits. Then process the other half of the liver and egg until coarse and mix the two batches together. Add the minced onion to taste as well as salt & pepper.

This is not a diet dish, so when sauteing the livers, use plenty of ghee or bacon fat, and scrape the pan drippings into the first batch of liver you puree.

Serve it with crackers or toast points as a starter...it's wonderful if it's still warm or at least room temp.

It also makes terrific sandwiches with sauerkraut or sweet pickles on rye.

Jim, I'd completely forgotten about using chicken livers with spaghetti sauce! I haven't made that for years! Funny how one can really enjoy something and then just forget about it?? I was probably going through some diet phase or other for long enough to stop having it in my mind when I thought pasta!

I haven't made sphagetti and chicken livers for a long time either. I should put it on my menu soon and thank myself for remembering it. LOL

Jim

I have liver in the freezer from the last beef. These are some great ideas.

Thanks everyone.

I also like pasta with chicken livers but haven't made it for a long time. Thanks for jogging my memory, Jim.

When I was in college, my roommate and I ate a lot of chicken livers to stretch our food budget. I think they were 3 lbs. for a dollar in those days and a lot of protein for the price. This is the way we most often cooked them and my family's favorite liver dish.

CHICKEN LIVERS AND RICE - 2 to 3 servings

4 slices bacon, cut into 1/2 inch slices
1 lb. chicken livers, trimmed and quartered
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion
1/2 cup uncooked rice
1 envelope instant chicken broth
1/2 tsp. dried basil, crumbled
1 whole bay leaf
1 1/4 cup water
2 Tbs. chopped fresh parsley (do not omit)

Cook bacon until crisp in large skillet. Combine flour, salt and pepper and dredge chicken livers in it. Remove bacon and reserve. Brown livers in bacon grease. Remove and reserve. Saute onion over medium heat in same skillet (add 1 Tbs. olive oil of needed.) Stir in rice, broth pack, basil, bay leaf and water. Heat to boiling; then turn heat to low. Stir mixture thoroughly, scraping up any browned bits on the bottom of the skillet. Cover. Simmer 20 minutes without lifting lid. Spoon reserved livers over rice but donÂt stir. Put lid back on and simmer for another 10 minutes or until liquid is absorbed and rice is tender. Remove bay leaf. Sprinkle with bacon and chopped parsley.

Note: You can substitute 1 1/4 cups of chicken broth for the water and omit the instant chicken broth packet.

ruthanna I am positively going to make this for my daughter the next time she comes up for dinner! She and i are the ones who love liver.

We had a friend who since moved back to Indonesia who used to make a dish with rice, liver, celery, onion and I know there was nutmeg in there too. The flavors were incredible and I can't for the life of me remember her recipe.

I make mine the same as lindac, dredge in seasoned flour and saute in butter a few minutes leaving it pink inside. Serve with lots and lots of caramelized onions....

Linda

Here's mine....and it always turns out very tender, even when it's not calves' liver which we don't get here.

Liver with Bacon and Onion

For two people I use about 6 slices of bacon, cut into 1 inch pieces, cooked until crisp, drained on paper then put aside.

Remove most of the bacon fat from the pan, leaving a trace and cook one sliced onion in that until golden.
Put onion aside on the plate with the bacon.

Add a little olive oil to the frying pan. Dredge slices of young beef or calves' liver in seasoned flour (salt & pepper) and cook in the frying pan about 3 - 4 minutes over medium heat, turn over carefully and cook other side again 3 - 4 minutes. Add the onion and bacon to the pan, on top of the liver. Add about 1/4 cup of water from steaming vegetables, as well as 1/4 cup red or white wine. Let bubble a few moments to heat up. Remove liver, bacon & onion from pan onto heated plate. Let liquid reduce for a minute and if it needs a little thickening, mix a TBS of cornstarch with water and add it to the pan until liquid makes a rich gravy.

SharonCb

I love Calf's liver. Like Linda, Annie and Shaun, I like it simply fried, or quickly grilled, medium rare with lots of onions and sometimes bacon. I like it seasoned with salt, pepper and sage.

OOOH and chicken livers are my favourite. Those I like dipped in seasoned flour and quickly fried, and served with fried onions, green peppers, mushrooms and garlic served over rice.

I do a chicken livers and mushrooms thing ands erve it over rice.
Dredge a pound of chicken livers in flour, melt abolut 3 tablespoons of butter in a frypan and sautee the livers with some chopped onion and about a cup or more of sliced mushrooms.
When they have mostly browned, add a cup and a half of chicken broth and simmer until the livers are firm but still pink...thicken the gravy with a little pit of water and another tablespoon of flour if needed...but I think there should be enough flour from dredging the livers, add a good tablespoon of chopped fresh parsley, the juice of 1/2 a lemon, a good grind of pepper and sometimes I add a splash of sherry, and serve immediatly.
Linda C

Linda, that sounds like the way they used to make chicken livers at a restaurant where I worked...they served them with poached eggs as a brunch dish. I'd probably serve them with rice or grits as well as the eggs.