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OK, I gotta butt in here... I'm a mostly-lurker and been primal for 2 months. Howdy all. I've really been enjoying this post!
Now, the reason I'm a-buttin' - about this liver business... I could only afford grass-fed bones and liver mostly. Got the bone broth down pat now, but I'm not doing so well with the beef liver (chicken liver is less freak-ish to me). I sauté it with grass-fed butter and shallots or onions and it's not too bad, but the stringy stuff and ?blood vessels? gross me out BIG time. I try to cut them out before cooking but end up wasting what seems like a LOT and money is very tight. How do you all handle that? It's frozen in 1 lb lumps and is rock hard so I have to defrost it and it's not a pretty sight (or feel) cutting those suckers up. What do you folks do?
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Kerry - Welcome to our girl talk! :) I let someone else address the liver question - cuz I presonally can't stomach it. :) Please come back often and join in on the conversation! There are some really wonderful gals on the this thread.
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Yeah .... the uncooked liver texture is an issue for me as well. *sigh* Y'all are not helping. Some of you just already LOVE the stuff (no help) and others are just as squeamish (or worse) than I am (also no help). I need someone who has conquered their squeamishness to tell me how and give me some delicious recipes that conceal the true "liveriness". :( I don't ask much, do I? :p
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[QUOTE=Jodis;820610]Yeah .... the uncooked liver texture is an issue for me as well. *sigh* Y'all are not helping. Some of you just already LOVE the stuff (no help) and others are just as squeamish (or worse) than I am (also no help). I need someone who has conquered their squeamishness to tell me how and give me some delicious recipes that conceal the true "liveriness". :( I don't ask much, do I? :p[/QUOTE]
Hey, I posted one... :p
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Good morning, Ladies! Gosh - there is a lot of talk on here about liver! Maybe I should try the pate' thing....... :) I think my husbands sorta likes liver and onions.
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Wow, this meat discussion has really been an eye opener for me! I fell so lucky to be in NZ, to be honest I didn't even know there was anything other than grass fed beef etc :eek: until recently. You certainly can't find anything other over here.
We do have caged or free range chickens/eggs, but the whole grass fed thing is a revelation to me!
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My husband hunts and last year I saved a deer liver. I honetly could NOT choke it down. The whole family tried. I need abetter way to utilize it...maybe grind it to add to the ground meat. It needs to be hidden if there is any chance of me consuming it!
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[QUOTE=solstice;821057]My husband hunts and last year I saved a deer liver. I honetly could NOT choke it down. The whole family tried. I need abetter way to utilize it...maybe grind it to add to the ground meat. It needs to be hidden if there is any chance of me consuming it![/QUOTE]
Yes, deer liver can be a challenge unless the deer was quite young... it tends to be gamey. If you didn't grow up on it chances are it isn't going to be something you love. Especially if it was a buck shot during rut.
Certainly grind it and add it to other ground meat... start with a small amount and work your way up to the level you find tolerable but not overwhelming. You still get the nutrition from eating some liver, without having to taste it. Also... a few hours or an overnight soak in buttermilk would probably benefit it.
Alternately, if it wasn't a rutty buck liver... deer liver is actually pretty nice and great for an oniony, herby, mushroom and liver pate.
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[QUOTE=KerryK;819940]OK, I gotta butt in here... I'm a mostly-lurker and been primal for 2 months. Howdy all. I've really been enjoying this post!
Now, the reason I'm a-buttin' - about this liver business... I could only afford grass-fed bones and liver mostly. Got the bone broth down pat now, but I'm not doing so well with the beef liver (chicken liver is less freak-ish to me). I sauté it with grass-fed butter and shallots or onions and it's not too bad, but the stringy stuff and ?blood vessels? gross me out BIG time. I try to cut them out before cooking but end up wasting what seems like a LOT and money is very tight. How do you all handle that? It's frozen in 1 lb lumps and is rock hard so I have to defrost it and it's not a pretty sight (or feel) cutting those suckers up. What do you folks do?[/QUOTE]
So I was talking to my roommate about this (apparently she is WAY into organ meats and making bone broth!) and she would cut the liver into little nibs and take them like pills. Maybe not efficient for getting a big dose of liver, but it is A way if it totally grosses you out.
I have the same feeling about heart. I had a big bowl of bison stew once and there was a giant piece of heart in it and I could see the tubes and chambers (because it was a piece of bison heart, which is god knows how big), and I was like OH MY GOD IT'S A HEART and I gave it to my brother, who gobbled it up. But then one of my friends took me to this really good yakitori restaurant in NYC and I had chicken hearts on a stick and they were DELICIOUS! So now we know that. And apparently my roommate knows how to prepare heart so it's very tasty. I'll have to get a recipe from her. We are totally geeking out hardcore PB up in my apartment. Our 3rd roommate calls us "protein-a-holics", but I figure if it makes us nicer people to be around, she should thank us. :-D
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I bought chicken livers recently and one of them had all these tubes attached to it. I just shoved it in my mouth and ate it. Once you get it past your eyes, all that stuff isn't really that bad. It's similar for tentacles on squid. It seems all meat has little bits that are sort of hard to eat if you are a little squeamish. The fat on a steak can be difficult. The little hard bits of connective tissue or bone that turn up in ground beef can trigger squeamishness. You just have to not let it get to you.
