As a small child just the words “Liver for dinner or Braunschweiger” would have spun me into a frenzy, screaming yuck, gross or no. Eventually my poor Mother would have had to set the timer to get us girls to eat our dinner. The injustice of it all…a loving Mom that cared enough to cook real meals, with real food for us, then actually having to eat dinner at a table, as a family and then being asked to talk about our day with each other.
Little did I know back then that organ meat was 10 to 100 times higher in nutrients than corresponding muscle meats. A common myth when eating liver is that it is a storage organ for toxins in our bodies, which just isn’t true. Liver neutralizes toxins (such as alcohol), but it does not store these toxins. Toxins our body cannot eliminate usually accumulate in our fatty tissues and nervous systems. Now the liver does store important nutrients like vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron, which provide our bodies with the tools we need to get rid of toxins.
I would also like to point out that once again quality matters. You should aim to buy liver that has been raised free of hormones, antibiotics or commercial feed. Why? Because pasture-raised animal products are much higher in nutrients than animal products that come from commercial feedlots. For example, meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from commercially-raised animals. And pasture-raised eggs have been shown to contain up to 19 times more omega-3 fatty acids than supermarket eggs! In addition to these nutritional advantages, pasture-raised animal products benefit farmers, local communities and the environment.
This recipe comes from Nom Nom Paleo. Honestly, I still really don’t like liver, but I like this recipe and the way she combines the eggs, liver, caramelized onions, and of course crispy bacon will leave you wondering if you are eating liver. This recipe also turned out to be much more appetizing then my attempt at Braunschweiger. I recommend making this dish if you are having people over as an appetizer.
Chopped Liver + Bacon
3 slices of thick bacon, cut into ¼ inch pieces
1 small sweet onion, chopped
1 pound beef or chicken liver (I used beef, Nom Nom calls for chicken)
Freshly ground black pepper
3 hard boiled eggs, quartered
2 tablespoon balsamic vinegar
¼ cup fresh parsley, minced
1.) Cook the bacon in a large skillet over medium heat. Stir occasionally to ensure an even browning and a nice crisp. Once bacon is crisp move to a bowl with a paper towel and save for later. Do not drain your skillet!
2.) Add onions to bacon drippings in the pan. Cook over low heat for 30 minutes or until golden brown and translucent.
3.) Trim liver if needed. Roughly chop the livers. Once the onions are caramelized, add the liver to the pan with the onions.
4.) Generously season the livers with salt and pepper, and sear over high heat for 2-3 minutes per side or until cooked through (this took me much longer than 3 minutes).
5.) Combine cooked liver and onions, eggs, and vinegar into a food processor, and pulse until combined. Taste for seasoning; if needed, adjust with salt, pepper, and or balsamic vinegar or put it out so guest can adjust to their liking.
6.) Transfer the liver to a bowl and top with the reserved bacon bits and minced parsley. Serve with raw veggies.
Yields: 2 cups
- I have a beef with “The Biggest Loser”
- Immersion Blender Mayonnaise