While there are many different ways to cook liver, including broiling, baking, sautéing and pan-frying, cooking liver in the microwave is the simplest, fastest preparation. Even better, the meat's natural taste will not be altered by the cooking process. Cooked liver pairs extremely well with medium-bodied, oak-rich white wines like American chardonnay and is commonly served with fresh or baked tomatoes and sautéed mushrooms for a full meal. Liver cooked in the microwave can be kept in an airtight container in the refrigerator and re-heated for up to five days.
Remove the liver from the refrigerator one hour before you want to cook it to allow it to warm up to room temperature, keeping it covered with plastic wrap.
Slice the liver into evenly sized strips, approximately 1/2-inch thick.
Brush the liver all over with melted unsalted butter and season both sides of each piece with freshly ground black pepper and sea or kosher salt.
Add the white wine to a microwave-safe baking dish large enough to hold the liver slices without touching.
Place the slices of liver into the baking dish and tightly cover the dish with plastic wrap.
Cook the liver on medium power for 20 minutes. When the meat is fully cooked, it should be easy to cut with a fork.
Transfer the liver to a serving plate or serving platter and allow it to rest at room temperature for five minutes before serving.
- "The Good Housekeeping Illustrated Microwave Cookbook"; Joyce A. Kenneally; 1989
- "How to Cook Meat"; Christopher Schlesinger, John Willoughby; 2002