I need beef liver recipes

[Dissie]

Mary, that trick really works for venison. Takes the gamey taste that most people don't care for, right out of it. I do that when I am making it for guests. But when I cook for my family, we love venison, so its fine.

[Dissie]

Thank you again for the msg you sent me! Love the sound of those!

If I tried in milk, maybe dh would try it.

[MsPia]

Hi Dissie, you can make pate. My mom use to make it and it was delicious. I'll see her Wednesday, I'll try to get the recipe.
Also is quite good breaded. Dip the sliced liver in some beaten eggs, dredge in bread crumbs and then cook in the oven on an oiled pan.

[QueenBea]

Hiya MsPia, good to see you here. Pate is the only way I will eat liver.

[Dissie]

Silly, silly girl Bea! It is so good dredged in flour and fried with onions, served with mashed potatoes and gravy! OMG making my mouth water thinking about it.


MsPia, I would love to see the Pate recipe. I still have 6 packs in my freezer! ;)

[QueenBea]

D, that is how DH usually eats it, but he will eat liver any way it is cooked He just loves liver?..

[Tink]

Hi Dissie
My DH loves liver except I make it in a casserole and have done for years and now he won't have it any other way. Lightly fry you liver and bacon if using, slice large rounds of onions and place them at the bottom of a casserole dish add the lightly browned liver and bacon, any herbs dried or fresh of your choice I use black pepper, parsley, rosemary or marjoram, a dash of garlic powder, top that up with another round of onion rings and pour beef stock to cover. Cover with casserole lid or tin foil and bake in the oven for 1 hour 15 minutes at 400% If your oven runs hot bake for just an hour, the trick is not to overcook the liver so it becomes rubbery.

[Dissie]

Tink that does sound good. I hope you post it as a recipe here!

[Tink]

I don't think I have yet Diss.....I've been away from Zazz for awhile but hope to get back into the swing of things and I'll post the recipe at some point. Although, not a lot of people these days like offal i.e. the heart, tongue, liver, kidneys ect. It's just liver and bacon is one of my DH fav's. Me not so much.

[MsPia]

I never had heart, but I do like tongue, liver, kidneys, sweetbreads, brains... but is pretty common to eat that in Argentina, where I'm from.

Here is my mom's pate recipe.

-2 pounds liver
-1 onion
-1 Bay leaf
-water
-1 Cup of milk
-2 Egg yolks (hard boiled)
-1/2 cup Cognac
-salt and pepper
-Nutmeg
-200 grs Butter

-4 Beef bouillon cubes
-2 Glasses of water
-2 Gelatin envelopes

Boil the liver with onion, bay leaf, milk and enough water to
cover it. Cook until you poke it with a fork and no blood comes out. (Do not over cook)
Blender with diced egg yolks, cognac, salt, pepper and nutmeg.
Add a little cooking liquid to get desire consistency. Blend in the butter.
Put in a loaf pan lined with parchment paper.
Refrigerate for a couple of hours.
Made and aspic with the gelatin water a bouillon cubes.
Put the pate in it and refrigerate again.