Welcome to Cancer-Forums.net!   

Advertisments:



Useful Links:

American Cancer Society
National Cancer Institute
Cancer Definition

Another Issue For Chefs... Does Anyone Have A Recipe For Liver That Entails Treating The Liver In Dairy

Liver Cancer research, treatment and diagnosis discussion

Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Gabrielo » Mon Mar 10, 2014 12:57 am

Try Buttermilk!!! Venison liver is one of my favorites! Can you send some to me? LOL I have used this method for many people who say they really never liked liver before. They end up liking it a lot -- most asking for the recipe -- which is really very very simple.   Soak the sliced liver(I do this with chicken livers, too, but leave them whole) in enough buttermilk to cover, some salt and pepper for at least an hour -- 3 to 4 hours is better.(Buttermilk is acidic and starts to break down the proteins of the liver which leads to a more tender, less "chalky" texture.   Render out the fat of 3 - 4 slices of bacon then remove the bacon from the pan and add 1 or 2 thinly sliced sweet onions and about 1/2 stick of butter. A little pepper here, but the salt of the bacon will be enough at this stage. Cook over med-low heat until they are nearly transparent and carmellized. Remove from pan.   While the onions are carmellizing, prepare flour and seasonings(salt, pepper, sage, garlic powder, onion powder -- really whatever you like) to coat the liver. Dredge(gosh, I hope I spelled that correctly) the liver in the flour mixture and pan-fry the liver for 3 - 4 minutes on each side. Remove them to a hot plate in the oven set at about 300 after that amount of time. Once the last slice is fried, leave the liver in the oven for about 15 minutes. You can make a pan gravy if you would like to using just enough of the leftover drippings, some of the dredge flour and the leftover buttermilk.   Bon Appetit! newfietom 74 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.
Gabrielo
 
Posts: 58
Joined: Wed Jan 01, 2014 1:28 am

Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Johnson » Sun Mar 16, 2014 9:45 am

Especially for game You soak liver in milk to try to get some of the bitterness out of it.  It's a classic technique; it shows up in some of my very old(14th century) French cookbooks.  It'll be even more important for a game meat, whose liver may have seen all sorts of abuse. Just soak the liver in milk(whole milk, preferably, because some of what you're trying to soak out is fat-soluble) for about 20 minutes to an hour(the buck liver may require the longer end). I like preparing liver as simply as possible: just fry it in fat until it's barely cooked through and still pink in the middle. (For a game liver, to be honest, I might cook all of the pink out to make sure that all the little nasties are killed).  If the fat happens to be goose fat, so much the better. You can also make yourself a pate out of it, which will keep for a while rather than gobbling it all up at once.  Grind it up, sautee it with onions and garlic, add herbs and spices(marjoram is a classic, along with thyme and sage), add salt and pepper, and pack into a mold.  If the liver doesn't seem fatty enough, you might want to add some rendered duck, chicken, pork, or goose fat. (The deer fat will probably be too gamy to use.)  It'll keep in the refrigerator for a week or so, or longer in the freezer. The classic way to preserve it would be like the duck legs that go into cassoulet, covering the mold with a layer of fat to keep all of the air out.  Historically, they'd keep that all winter in a root cellar, though I'd only give it a month or two max in the fridge. This pate is basically an unstuffed braunschweiger.  You can turn it into braunschweiger by stuffing it into sausage casings. PamPerdue 74 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.
Johnson
 
Posts: 41
Joined: Thu Mar 13, 2014 3:32 am

Previous

Return to Liver Cancer

 


  • Related topics
    Replies
    Views
    Last post
cron