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  1. #1
    j3nn's Avatar
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    Buffalo Liver!

    Not the liver of a buffalo, but grass-fed beef liver with Frank's red hot sauce. Just had this, I think it's really tasty!

    I have been trying to eat 2 oz. liver 2x a week, small increments to keep from gagging.

    What other sauces or flavorings taste good? I usually just dip in mustard, but I like to change things up for variety.
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  2. #2
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    I used to cover it with marinara sauce and melted mozzarella cheese. That hid the flavor pretty well. I either acclimated to the taste or my current supply is less overpoweringly liverey because I'm actually enjoying it just sauteed in some bacon fat these days.

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    Funny thing is I like the flavor of liver, but dislike the texture! It's too... creamy and "poppy." haha I'm like, 4.
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    I think I prefer tuong.

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    I totally thought you mean the liver of a bison when I just read the title, lol. Liver is awesome stuff. I love it seared in bacon fat (like 30 seconds per side; my liver came sliced pretty thin) and topped with a little butter and caramelized onions. A little piece of bacon never hurt either.

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    Mom used to saute chicken livers with onion in sweet vermouth and serve it over rice. Sometimes she added crisp bacon to it. I still make it that way unless I don't have sweet vermouth in the house, but red wine works well, and even without it, the onions get sweet as they cook. Sometimes I want it as a snack instead, so I don't make the rice and I put the rest in the fridge. Take it out and run it through a food processor (you can add some butter or schmaltz to make it creamier) and either eat it with a spoon or dip an innocuous veggie into it.
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  7. #7
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    Quote Originally Posted by yodiewan View Post
    I totally thought you mean the liver of a bison when I just read the title, lol. Liver is awesome stuff. I love it seared in bacon fat (like 30 seconds per side; my liver came sliced pretty thin) and topped with a little butter and caramelized onions. A little piece of bacon never hurt either.
    Never tried it with bacon or onions! I usually just pan fry it in butter or ghee. This time I dry baked it out of laziness.
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    Quote Originally Posted by JoanieL View Post
    Mom used to saute chicken livers with onion in sweet vermouth and serve it over rice. Sometimes she added crisp bacon to it. I still make it that way unless I don't have sweet vermouth in the house, but red wine works well, and even without it, the onions get sweet as they cook. Sometimes I want it as a snack instead, so I don't make the rice and I put the rest in the fridge. Take it out and run it through a food processor (you can add some butter or schmaltz to make it creamier) and either eat it with a spoon or dip an innocuous veggie into it.
    I like the vermouth and rice idea!
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  9. #9
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    Quote Originally Posted by j3nn View Post
    Funny thing is I like the flavor of liver, but dislike the texture! It's too... creamy and "poppy." haha I'm like, 4.
    I totally agree about this. Making pate' takes care of the texture issue and you can cook up a big batch and have some whenever.

    Some good suggestions in this thread.
    https://www.marksdailyapple.com/forum/thread65193.html

  10. #10
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    Yum! I usually only eat calf liver, buffalo sounds awesome!

    I fry mine with a LOT of onions, 3-4 strips of bacon, and only very quickly on each side- it's delicious this way!

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