Liver

Liver is nutrient-dense and our grassfed and grass-finished liver comes from Florida. Liver can be prepared in a variety of ways, and the most popular method is sauteed with onions. We prefer to grill the liver on a skewer with bacon or another fat between each piece. 

To prepare for grilling or saute: 

• Lay the liver on a layer of paper towels to absorb excess moisture. (Some people prefer to soak in milk for 30-60 minutes. This is optional.)
• Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients. 
  

• Dice bacon or another type of fat. 

• To grill on a skewer: Cut liver into medallions and layer onto the skewer with fat and/or vegetables such as onions and peppers. Place skewers on the center of the grill, turn intermittently. If fat is on the skewer, be cautious of high flames resulting from dripping fat. Once the outer edge of slightly charred, remove from the grill and allow to set. The liver will continue to cook while setting, and the melted fat will create a glaze. The liver should be pink in the middle. 
• For saute: Cut liver into strips. If you plan to include vegetables, cut into similar size. Heat fat in the skillet and saute vegetables on high heat before adding the liver. (It is a good idea to carmelize the onions and deglaze with a splash of beer or white wine prior to adding  the liver. Lower heat to medium and add the liver.  It will cook in 2-3 minutes, turning from red to gray. The liver should be pink in the middle.