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

Postby lex » Mon Dec 30, 2013 9:55 am

just before you prepare it? I have had it supplied in my experience, even so now my partner has come residence from deer hunting with a pleasant dollar, and the livers from deer that two of his hunting close friends got. Each and every other liver dishes you prefer? I realize and is going to do the liver and onions, and bacon. and liver
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby barnum1 » Mon Jan 06, 2014 3:35 pm

slice it and then soak in milk Very first get rid of all membranes and connective/tough tissue.  Then slice with a sharp knife. It may possibly be less complicated to slice if you put it into the freezer for a short time to firm the liquids in the meat. Soak in milk to cover.  This will lighten and sweeten the meat. Season and dust with flour then saute in butter or olive oil until rare.  Get rid of from pan and add minced garlic, diced onion.  When this has turned translucent add  a con of chopped tomatoes(I utilised Muirfield fire roasted).  When the sauce has come with each other, add oregano or basil (or both) to taste and salt and pepper. Place the liver into the sauce and cook until the desired doneness.  This can be served more than pasta or rice if preferred. tabber 74 months ago Please sign in to give a compliment. Please confirm your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Gard » Fri Jan 17, 2014 11:00 pm

Initial get rid of all membranes and connective/tough tissue.  Then slice with a sharp knife. It may possibly be simpler to slice if you place it into the freezer for a quick time to firm the liquids in the meat. Soak in milk to cover.  This will lighten and sweeten the meat. Season and dust with flour then saute in butter or olive oil till rare.  Get rid of from pan and add minced garlic, diced onion.  When this has turned translucent add  a con of chopped tomatoes(I used Muirfield fire roasted).  When the sauce has come together, add oregano or basil (or each) to taste and salt and pepper. Location the liver into the sauce and cook till the preferred doneness.  This can be served over pasta or rice if desired.
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Segenam » Mon Jan 20, 2014 1:02 pm

Buttermilk An older home economics professor I had in the early 70s told us(aspiring schoolteachers) to soak liver in buttermilk overnight.  Rinse it off, discard the pink milk, and cook as you like.  She was right.   It really improves the product, and  I like liver.   A bit later from a TV show I learned to cut the liver into pieces the size of french fries--julienne strips, I suppose--dredge them in coating(flour, meal, bread crumbs or cracker crumbs) and fry quickly.  This is very good, and children will actually eat it without objecting too much. Sources: Rufie Lee Williams, Home Economics Professor at Murray State University, 1970   Hooley's Recommendations Lodge Logic 12-Inch Pre-Seasoned Skillet Amazon List Price: $27.50 Average Customer Rating: 4.5 out of 5(based on 122 reviews) Liver cooked in an iron skillet is as healthy as it ever gets! Hooley 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.
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Reed » Wed Feb 05, 2014 6:02 am

She soaked them in the milk, a half an hour or so, as it takes away the gamey taste. She dreadged them in seasoned flour, S & P, garlic powder, onion powder, [whatever you like]. Gotta have the garlic!!!   Then, she fried in shortening, just to brown them. The unusual thing she added then, was a can of French onion soup, not cream of onion.   She simmered them, covered, for a few minutes til done. She made gravy out of the drippings. She made mashed potatoes and put gravy all over the liver & potatoes. So good!!   I was surprised how good they were. As a teenager, you don?t expect to like liver, but it was sure great that way!!   Give it a try! Yummy and tender!!
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Barak » Sat Feb 08, 2014 5:07 pm

An older home economics professor I had in the early 70s told us(aspiring schoolteachers) to soak liver in buttermilk overnight.  Rinse it off, discard the pink milk, and cook as you like.  She was right.   It really improves the product, and  I like liver.   A bit later from a TV show I learned to cut the liver into pieces the size of french fries--julienne strips, I suppose--dredge them in coating(flour, meal, bread crumbs or cracker crumbs) and fry quickly.  This is very good, and children will actually eat it without objecting too much.
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Abeeku » Sun Feb 09, 2014 2:37 pm

When I lived at home my Mom had a real good one. She soaked them in the milk, a half an hour or so, as it takes away the gamey taste. She dreadged them in seasoned flour, S & P, garlic powder, onion powder, [whatever you like]. Gotta have the garlic!!!   Then, she fried in shortening, just to brown them. The unusual thing she added then, was a can of French onion soup, not cream of onion.   She simmered them, covered, for a few minutes til done. She made gravy out of the drippings. She made mashed potatoes and put gravy all over the liver & potatoes. So good!!   I was surprised how good they were. As a teenager, you don?t expect to like liver, but it was sure great that way!!   Give it a try! Yummy and tender!! Sources: My great cook, Mom!!   LILYGAL's Recommendations El Foie-Gras/ The Fat Liver: Sus Origenes Y Realidades/ It's Origins and Realities(Cocina/ Cooking) Amazon List Price: $28.95 Deer from Field to Freezer Amazon List Price: $29.95 Used from: $26.00 Average Customer Rating: 2.0 out of 5(based on 1 reviews) Oh Deer!: The Venison Cookbook for Beginners Amazon List Price: $13.95 Average Customer Rating: 5.0 out of 5(based on 7 reviews) You have your deer, now enjoy its meat(Bulletin / South Dakota Agricultural Experiment Station) Venison Liver I wonder how you make Foie-Gras. It sounds good when they make it on the cooking shows!! Good luck and have a wonderful liver dinner!! LILYGAL 73 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.
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Another Question For Cooks... Does Anyone Have A Recipe For Liver That Involves Soaking The Liver In Milk

Postby Dirk » Sun Feb 09, 2014 11:15 pm

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

Postby Garman » Wed Feb 12, 2014 7:11 am

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!
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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.
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