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Do You Eat the Liver
. I do soak in saltwater overnight.
03-09-2007 | 12:54 PM
#16
Spike
Joined: Jan 2004
Posts: 29
Likes: 0
RE: Do You Eat the Liver
Healthy Deer, Beef, Pork, Chicken or Goose Liver is considered to be deli in Europe and the rest of the world (There must be a reason…). It’s rich in Iron and other nutrition. I guess like any food, if you growing up with it- most likely you Ok with it, right? For the longest time I could not eat lobster because I did not used to eat them, I knew that they eat all dirt and dead fish from the bottom, and had fish taste…. Until I tried one butter dipped with sauce. Lobster is a deli for a lot of people, right?
(I watch the fear factor once, where they made someone eat liver, I could not understand, where the fear comes to this pictureJ, but from some responses above now it start making some sense.. J )
You have to know how to cook it right.
The way my family been cooking it:
You have to soak it in the water (could use salt as well and keep it in fridge over night or longer, changing water to get all blood out.) Last hunting trip we cooked hart and liver right after gutting, and on my taste it had too much blood in it but with some Vodka, tasted damn good!
Cut slim ½ inch slices, put some salt and paper; dip both sides in regular wheat flour and throw it on 1/3 to 1/2 inch deep olive oiled preheated fry pan, periodically turn them over so they get dark brownish color or depends how you like it. I usually add some onion as well.
(I watch the fear factor once, where they made someone eat liver, I could not understand, where the fear comes to this pictureJ, but from some responses above now it start making some sense.. J )
You have to know how to cook it right.
The way my family been cooking it:
You have to soak it in the water (could use salt as well and keep it in fridge over night or longer, changing water to get all blood out.) Last hunting trip we cooked hart and liver right after gutting, and on my taste it had too much blood in it but with some Vodka, tasted damn good!
Cut slim ½ inch slices, put some salt and paper; dip both sides in regular wheat flour and throw it on 1/3 to 1/2 inch deep olive oiled preheated fry pan, periodically turn them over so they get dark brownish color or depends how you like it. I usually add some onion as well.
