Although many people are squeamish about eating liver, it is an inexpensive, nutrient-rich meat. According to the Michigan State University Extension, methods recommended for cooking liver from beef, pork and lamb include braising, pan broiling or frying. You can even grill it.
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Liver is an inexpensive meat that is high in nutrients. To enhance its taste, try cooking liver by braising, pan broiling or frying.
Read more: How Healthy Is Eating Liver?
Try Cooking Liver and Onions
Liver and onions is a traditional way of preparing liver, and is often a good way to introduce liver to people who are squeamish.
To tenderize liver and tone down the strong flavor and aroma, cut it into narrow strips and soak the strips in milk for up to four hours.
Saute sliced onions in a heavy skillet with a small amount of cooking oil. For a healthier dish, use heart-healthy canola oil or olive oil, as recommended by Michigan Medicine. Remove the cooked onions with a fork; then place the liver in the skillet.
Saute the liver until the outside is brown and the inside is slightly pink. Then serve the liver with the onions piled on top. Liver and onions are often served with bacon.
If fat is a concern, omit the bacon or use leaner turkey bacon. If you like, you can dredge the liver in a mixture of flour, salt and pepper before frying.
Get Your Vegetables
Liver and vegetables is a way of braising the liver, then topping it with healthy, flavorful vegetables. To make liver and vegetables, dip the liver in seasoned flour. Then braise the liver, along with chopped onions and celery, in a heavy skillet.
Braise the meat in small amount of bacon fat, or use canola oil for a healthier dish. Put the braised liver in a casserole dish with a canned beef or chicken broth. Then bake the liver for about 30 minutes.
Top the baked liver with chopped carrots and potatoes.and continue to bake until the vegetables are tender. If you like, you can top the dish with crispy bacon.
Make Easy Liver Pate
Pate is an easy way to prepare liver, and the pate is handy for serving on crackers or toast. Many people may not even realize they're eating liver pate, as the liver is combined with cooked pork, ham and bacon, along with boiled eggs, minced garlic, chopped onion and a small amount of butter.
Season the pate with salt, pepper, allspice and thyme. A ring mold makes the pate attractive and easy to serve. Place the mixture in a microwaveable ring mold; then cook on medium heat.
Cook until the meat registers at least 160 degrees Fahrenheit for beef, pork or lamb, or 165 F for chicken liver when tested with a meat thermometer, as recommended by the USDA. Chill before serving.
Grill It Up
Grilled liver is flavorful and juicy, especially when served with a grilled onions and mushrooms. To grill liver, pat the meat dry with a paper towel; then brush the liver with a mixture of oil, vinegar, mustard, salt and pepper.
Cook the liver on a hot grill until both sides are done. Flavor the onions and mushrooms with a drizzle of butter, balsamic vinegar, sage, salt and pepper; then wrap the onions and mushrooms in an aluminum foil packet.
Grill the onions and mushrooms and serve them on top of the grilled liver longside our savory Thanksgiving Garlic Smashed Potatoes.