I know liver isn’t everyone’s first choice, but its actually high in nutrients and really delicious!
If you’ve never cooked liver before, this is the recipe to try! It comes from The Grassfed Gourmet Cookbook by Shannon Hayes, whose work has long inspired us.
It’s simple, hearty, and deeply satisfying on a cold evening…
Liver and Apples
Ingredients
- 1 pound chicken, pork or beef liver
- 1 cup lemon juice
- 3 tart apples, cored and finely diced (leave the peel on)
- 1 large onion, finely chopped
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 4 slices bacon or sliced pork belly
- ¼ cup hot water
- 1½ teaspoons paprika
Directions
- Slice the liver into ½-inch strips and place in a bowl. Cover with lemon juice and marinate in the refrigerator for several hours or overnight. This step makes a big difference in flavor and tenderness.
- Preheat your oven to 350°F.
- In a skillet, melt the butter and sauté the apples, onion, salt, and pepper until the onions are translucent and the apples are just tender — about 5–6 minutes. Set aside.
- Remove the liver from the marinade and pat dry. Place it in the bottom of a buttered baking dish. Spoon the apple and onion mixture over the top. Lay the bacon slices across everything, pour in the hot water, and sprinkle with paprika.
- Bake for 20–30 minutes, until the liquid is bubbling and the apples are soft. Serve immediately.
If you’ve been wanting to cook more “whole animal” meals, this is a nice place to begin. There’s something deeply satisfying about using every part well and honoring the animal that fed your family.