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Old 10-24-2012, 03:57 PM   #11
Subsailor
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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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Old 10-24-2012, 05:47 PM   #12
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Quote:
Originally Posted by Subsailor View Post
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.
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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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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Old 10-24-2012, 05:56 PM   #13
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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.

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Old 10-24-2012, 10:20 PM   #14
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Originally Posted by CreamyGoodness View Post
You might want to sautee it with onions and spices, then add some red wine, and then take it for a spin in the cuisinart. Then fold in cooked polenta and put in a loaf pan and leave in the fridge for a few hours. I would then slice thickly, dust with seasoned flour and saute in butter and veggie oil until you have a nice crust.

Serve as a sandwich on whitebread with hot sauce.
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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Old 10-27-2012, 06:19 AM   #15
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I never met a guy who liked liver, only women.
I would use it forbait when you go fishing
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Old 10-27-2012, 06:21 AM   #16
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Dang...

 
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Old 10-28-2012, 09:36 AM   #17
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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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Old 10-28-2012, 03:17 PM   #18
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Quote:
Originally Posted by Thundercougarfalconbird
Still haven't cooked it yet. I figure I can just bread and deep fry it? Everything is good deep fried right?
Oh yes! And it doesn't have to be cooked well done either.

 
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Old 10-29-2012, 07:36 PM   #19
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Quote:
Originally Posted by CreamyGoodness View Post
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.
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.
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Old 10-29-2012, 07:44 PM   #20
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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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