I’m not going to hesitate to say it: this is the best liver recipe yet, and it’s courtesy of reader and very frequent commenter, Marie. She says she only calls it Greek because of the garlic and vinegar, but it’s not actually a Greek recipe. Tasted very Mediterranean to me, though. Let’s get right to it. Here’s her recipe.
- 6-8 oz liver
- 1 large sweet yellow onion
- 1 sweet red pepper
- Kerrygold butter (Kerrygold garlic butter best)
- Worcesteshire sauce or Balsamic vinegar
- Marinated mushrooms
- Roasted garlic cloves
- Cut 6-8 oz of liver into finger-wide strips, cut 1/2 of the sweet onion and 1/2 of the red pepper into strips.
- Heat skillet at about 3/4 max setting on range – or Whatever is the highest setting on your range that will let you cook for 15′ without the butter smoking.
- Melt Kerrygold butter, 3-4 tablespoons (yes, that’s a shallow lake). Herbs and Garlic butter is best, but just salted will do fine.
- Toss in liver, onions and pepper strips. Stir frequently, flipping strips over.
- About 10 minutes into cooking, drizzle ~2 tablespoons of Worcesteshire sauce (not much more or you’ll get soup) over sizzling strips. Balsamic vinegar works too, if you add your own spices to taste. I like just garlic and oregano for liver.
- Let go for another 5 minutes, flip / stir once or twice.
- Done at ~15′ total, or when liver looks red-browned, not black (don’t want shoe-leather).
- Garnish (this is important) with marinated mushrooms and roasted garlic cloves. They’re both sweet and tangy too, like the sweet onions and peppers. You can also use some fresh or dried oregano.
Here’s how hers looks.
I had 13.5 oz of grassfed liver—a gift from Sophia of Grassfed Jerky Chews—so I increased the other ingredients roughly proportionally. While I was able to find marinated mushrooms easily enough, the two high end markets I went to had no roasted garlic, so I used this procedure from theKitchen on a bunch of peeled cloves (I got a tub of those at Lunardi’s for $1.50, worth every penny if you’ve ever peeled about 18 cloves of garlic). Wow. I’m roasting garlic more often, and telling Bea never to buy potpourri again.
I also decided to mod it up a bit by going with half marinated mushrooms and half marinated artichoke hearts. The other thing I did a bit different is that some slices of the liver were pretty thin, So I put the onions and red pepper in for the first 5 minutes, then added the liver for the last 10 minutes (with the Worch being added at the 10m point). Came out perfect. Realize that with all the veggies, this isn’t like frying liver by itself with full contact with the skillet. Takes a bit longer.
When done, I removed it with a slotted spoon into a bowl and tossed it with the shrooms, art hears, and the garlic—including the drizzle of olive oil it was roasted in.
Next time I’m doubling up on the roasted garlic. Liver is something I like but it’s not like it’s a favorite food or anything. But given it’s high nutrition and this recipe, it’s getting real close.
Give it a try.