Buffalo Liver! page

[j3nn]

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.

[RichMahogany]

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.

[j3nn]

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

[eKatherine]

I think I prefer tuong.

[yodiewan]

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.

[JoanieL]

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.

[j3nn]

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.

[j3nn]

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!

[Paleobird]

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

[Megatron]

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!