Help me eat liver/kidneys.

[phillips321]

As per the title, this often gets thrown or goes to the dogs... so I'm trying to figure out a way I can use these organs and gain the health benefits of eating it.

I'm a simple cook, and often dont add any flavourings to my food, so I'd like a simple recipe, the only other option I can thin k iff is adding it to mince to 'blend' it in?

 

[Bo Diddley]

Liver & Onion casserole...
Kidneys/Liver with a mixed grill type supper...

All proper grub... none of this Salmon fillet and a lettuce leaf stuff for me (I leave that to the GF)

 

[Ratten]

spiced flour (pepper, cayenne, cumin - whatever takes your fancy) cut the liver into strips, dust and fry in butter.

If you've got heart you can do similar - just thinly slice. That's assuming some bugger hasn't smashed it with .270....

 

[VSS]

As per the title, this often gets thrown or goes to the dogs... so I'm trying to figure out a way I can use these organs and gain the health benefits of eating it.

I'm a simple cook, and often dont add any flavourings to my food, so I'd like a simple recipe, the only other option I can thin k iff is adding it to mince to 'blend' it in?

If you want simple cooking, and you want to experience liver at its very best, get it into the frying pan while it's still warm from the animal.
Fry in butter, with a splash of Worcestershire sauce. You can lightly coat the liver in flour with a pinch of salt and a bit of mustard powder before frying, but it's not essential.
Don't overcook.

If you want to go a bit more fancy, turn the livers into pate.

 

[Freeforester]

Chop liver into 1 to 2-bite size chunks and toss in seasoned flour; fry in a pan with some butter and a little oil for no more than a couple minutes either side, five mins max in all, with some torn up sage leaves added for the last minute. Always great with roe liver, hinds okay, but if it’s anything other than a young summer staggie then I wouldnt bother with trying the ‘steep it in milk’ trick. As youngsters we grew up on roe liver, we considered lambs liver as being tough by comparison, which it generally is.

 

[Rhodesianjess]

My wife does liver cut into strips, then floured and fried. Served with soft cooked onions and pineapple chunks cooked in same pan until soft.

 

[jimmer.13]

Use the heart and lungs as well.
Some suet and pin head oatmeal and some seasoning and you have a basic haggis.
Scott Rea on YouTube Royal Haggis recipe. Absolute winner.
Personally I don’t bother with the ox runners or bungs, just cook in a greased bowl in the pressure cooker, steamer or Bain Marie

 

[Rake Aboot]

I fry the kidneys and have them on toast with reggae reggae sauce

Liver strips fried and on a bacon sandwich

 

[Klenchblaize]

If you want simple cooking, and you want to experience liver at its very best, get it into the frying pan while it's still warm from the animal.
Fry in butter, with a splash of Worcestershire sauce. You can lightly coat the liver in flour with a pinch of salt and a bit of mustard powder before frying, but it's not essential.
Don't overcook.

Don't attempt this with the liver from a red stag during the rut. In fact don't do it at anytime if it's from a red!

K

 

[sh1kar]

Don't attempt this with the liver from a red stag during the rut. In fact don't do it at anytime if it's from a red!

K

Offal Yak!

Plays havoc with my gout and I just cant stand the smell of any of it. Except maybe heart

Who wants to be reminded of the function of a kidney when you eat it!

TBF tho I did inadvertently eat goat brains in Bangkok a few years ago without realising what it was. Actually not too bad

S

 

[JMikeyH]

As per the title, this often gets thrown or goes to the dogs... so I'm trying to figure out a way I can use these organs and gain the health benefits of eating it.

I'm a simple cook, and often dont add any flavourings to my food, so I'd like a simple recipe, the only other option I can thin k iff is adding it to mince to 'blend' it in?

Don't freeze liver, it's never as good after it is frozen. Like VSS said if you can get it in the pan when it's still warm even better. You need to remove the gall bladder from the liver or else you'll get a nasty surprise when you eat it.

My favourite way for deer liver is the simplest you can do.

Screaming hot, heavy pan (has to be smoking hot)
Liver goes in the dry pan (NO OIL)
It'll scream at you, don't touch it, it will get stuck to the pan
After a short while it will be unstuck, flip it
Same again on the other side
Just before you take it out, put a decent knob of butter in the pan and give it a little swim
Take it out, sprinkle of salt on top
Eat it still blushing in the middle, perfect liver

Top tip to know when to flip it (same for steaks) is you'll see red liquid (it isn't blood) pooling on the top side, that's your queue to to flip it. Do that for both sides, let it rest after cooking and it'll be medium rare inside

I think deer liver is probably the best liver out there. It's mild and sweet

 

[HonestJohn]

Leave the liver in milk overnight before cooking IMHO

 

[VSS]

Leave the liver in milk overnight before cooking IMHO

If it's from and old animal, or it's been sitting in the fridge for a while, I'd agree.
It's what my mother used to do with shop-bought liver when I was very, very small. Draws the blood, and reduces the "metallic" flavour, apparently. But since we started killing our own animals over 40 years ago, and using the livers while they're very fresh, it's not something we've ever found necessary.

 

[Klenchblaize]

Finely sliced roe kidney from a freshly killed beast and cooked in-the-woods along with good quality smocked back bacon & free-range eggs is well worth trying.

K

 

[Hunter 6.5]

My favourite way for cooking kidney is - sliced on halves -long way,do a halfway deep cross cuts on the outer side, lightly salted and grilled on oak ashes or barbeque

 

[weblyish]

As per the title, this often gets thrown or goes to the dogs... so I'm trying to figure out a way I can use these organs and gain the health benefits of eating it.

I'm a simple cook, and often dont add any flavourings to my food, so I'd like a simple recipe, the only other option I can thin k iff is adding it to mince to 'blend' it in?

Both my kids had anaemia for a long time and we fed them historic amounts of red meat

Discovered that you can blend up and add to 20% liver into normal mince before it tastes too noticeable and this is where spare liver goes for me

Home made haggis is worth the effort I have a veggie haggis recipe from online which is good and just blend or chop liver/kidney into it (always take the H/L shot so tend not to bother saving heart& lungs but no reason why not for this )

 

[lochty]

Check tongmaster on Amazon for haggis seasoning packs. Don't overcook the liver. Enjoy.

 

[Dunwaters]

Keep going as you are.
Don’t screw with success.

 

[Greenmist]

I'm not a fan of either, although roe and muntjac are the only liver I eat, I keep it simple, fried in butter with thick bacon and field mushrooms

 

[cjm1066]

. You need to remove the gall bladder from the liver or else you'll get a nasty surprise when you eat it.

Someone has the old James Douglas videos, he was keen on removing the gall bladder on deer - alas deer don't have gall bladders so it was probably a lymph node he was referring to.