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Mildest liver...

post #1 of 11
Thread Starter 
after chicken liver?

My local farmers are all out of pastured chicken livers for the year. Usually chicken is the only liver we can stand to eat.

Which liver would be similar? Pork liver is available. Is that milder than beef?

(We already know that we don't like beef liver.)
post #2 of 11
I've had beef, bison, lamb, and chicken (all pastured). Chicken is the mildest, then bison, beef, and lamb in that order.

When I couldn't get the chicken I ended up buying the dessicated liver caps from www.drrons.com
post #3 of 11
Duck liver is lovely, if you can get it. Milder even than chicken, I would say... sweeter, I think.
post #4 of 11
i eat mainly lamb liver, occasionally calves liver if it's very fresh. A great way to reduce any strong flavors is to soak in lemon juice for a few hours. I always do this with my liver, and it's really tasty this way!
post #5 of 11
Quote:
Originally Posted by Razmatazz View Post
i eat mainly lamb liver, occasionally calves liver if it's very fresh. A great way to reduce any strong flavors is to soak in lemon juice for a few hours. I always do this with my liver, and it's really tasty this way!
Really? I tried this with beef liver & it was still SO strong.

I'd love to try duck liver...they're usually available for such a short time.

I've decided to just shave a bit off of frozen beef liver & swallow it whole.
post #6 of 11
to me, bison liver is much milder than chicken liver. i've been developing a technique that i think makes liver milder. i wish i could share it, but my husband's boss is under a publishing contract for a cookbook and so i am not supposed to share any of the recipes which might go in the book. hopefully that one won't make the cut and i can post it!
post #7 of 11
Thread Starter 
Anyone tried pork liver?
post #8 of 11
I find pork milder then beef, and the thread on liver above has some good suggestions on cooking it.
post #9 of 11
Thread Starter 
Update: We do NOT like pork liver!

I soaked it in lemon juice for 24 hours, fried it in lard, and then made a pate out of it with sauteed onions. It's hard to choke down just a 1/2 teaspoonful. As it cooked, it smelled like pig waste.
post #10 of 11
Have you tried liberally seasoning it with fresh rosemary? That's pretty strong and will cover the flavor if it bothers you.

I did that for my DD with some beef liver the other night and did a roast-up in the dutch oven. She went right through a huge chunk of it.
post #11 of 11
I would think that goose liver would be good, given the popularity of foie gras (did I spell that right?). Foie gras isn't terribly humane though.
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