Subsailor

Recipes 

I haven't had much beef liver since living up here but i recall taking bacon grease from the jar by the stove and melting that into the pan, slicing the liver thin and coating with some seasoned flour, bunch of onions also sliced thin. Start the onions in the bacon grease and as they start to get translucent, lay in your liver slices. Cook to a medium rare/well and MMMM-MMMHHH!
We have been taking some of our moose/caribou liver and converting it to liver sausage, very mild and pleasant. My wife, refuses liver, will actually nibble the moose or caribou liver sausage. I still keep bacon grease by the stove and I save some of my liver, sliced thin and cooked as above. One of the best breakfasts I have had was fresh moose liver, eggs, onions, a little sage, parsley, salt and pepper cooked by a native friend out on the Kuskokwim River by McGrath.

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CreamyGoodness

Recipes 

I always thought elk and moose livers were too loaded with nutrients for humans to digest (a la bear livers). This is really interesting. I am thinking about making my own liver sausages soonish, so this gives me a lot of ideas. I wonder, if I use chicken livers, if I could use schmaltz and gribenes rather than bacon and bacon fat.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

Misplaced_Canuck

Recipes 

My mom ONLY cooked CALF liver, never had beef liver. It was always cooked in the electric skillet with BACON and onions:

Cook bacon until half cooked, move to the side of skillet (less heat). Add onions, cook half-way, move to the side. Add calf liver and cook in bacon fat until cooked through (but not like shoe leather). Serve the liver with the onions & bacon on top. Pretty tasty.

MC

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Thundercougarfalconbird

Recipes 

This sounds great. (as does subsailors post on p2)
I hadn't realized liver was so rarely eaten. It was given to me when we bought a half steer and I hate to just throw away food.

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Goofynewfie

Recipes 

I never met a guy who liked liver, only women.
I would use it forbait when you go fishing

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basilchef

Recipes 

Dang...

Thundercougarfalconbird

Recipes 

Still haven't cooked it yet. I figure I can just bread and deep fry it? Everything is good deep fried right?

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The best beer I ever made was the next one I brew.

basilchef

Recipes 

Oh yes! And it doesn't have to be cooked well done either.

Subsailor

Recipes 

Been eating moose and caribou since 1997 and I'm doing OK.
I know what schmalz is but I don't know what gribenes is.

__________________
Remember the 4 Boxes that keep us Free:
The Soap Box
The Ballot Box
The Jury Box
and
The Cartridge Box

And possibly, there is a 5th Box: The Pine Box

CreamyGoodness

Recipes 

I'm probably spelling it wrong. Its chicken skin that has been crisped up to a bacon-like texture. Taste fantastic. I love the idea of tail to snout eating, and in this case tail to beak.

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You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.