LIVER- the ultimate and most natural protein source offers us the maximum amount of bio available protein amino acid building blocks.This is what is required to create the most healthful muscle and tissues in our bodies.
LIVER IS THE PROTEIN that allows your body to burn excess fat, maintain a healthy body mass index and heal every cell in your body.
THAT FAKE POWDER IN A CAN CALLED "PROTEIN" IN YOUR PANTRY IS NOT REAL and I DON'T CARE HOW ORGANIC THAT MESS IS or WHAT HUMAN BEING VERIFIED IT.
NATURE has this all figured out. If you want to improve your hair, skin, nails, muscles, organ function & body mass index- you need to figure out how to incorporate this massively medicinal food on to your plate every week.
Here are a few delicious LIVER recipes using livers from various species.
Our Regenerative Mob Grazed Beef Liver is vacuum sealed the day it is processed to ensure all the power of this medicinal food is protected until you are ready to consume it.
Grilled Calf's or Beef Liver Served With A Famous Romanian Sauce Mujdei
For the Mujdei sauce (Makes 1 cup)
• 1 bunch parsley, leaves finely chopped
• 1 bunch dill, fronds finely chopped
• 2 -3 large garlic cloves, finely minced or pressed
• 1/4 cup sherry vinegar
• About 1 1/2 teaspoons coarse epsom salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup strong concentrated beef broth, at room temperature
Place the parsley, dill and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the beef broth and mix until well combined. Let sit for 30 minutes so that the flavors blend.
For the marinade; marinating and grilling liver
• Juice of 2 lemons
• 3 tablespoons olive oil
• 1/2 cup dry sherry wine
• 1 teaspoon fresh ginger, finely ground
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 2 pounds calf's or beef liver, cut into about 1 to1 1/2-inch thick slices
• 1/2 cup melted butter
• Salt and freshly ground pepper to taste
To make the marinade: Juice the lemons and place the juice into a glass bowl; add the olive oil, sherry wine, parsley, ginger and red pepper flakes to the bowl and mix the ingredients well. Rinse the liver with hot water and loosen the membrane covering the meat with your fingers. As you hold the liver under hot running water, pull the membrane off the liver and discard it.
Place the liver into a shallow dish. Pour the marinade over the liver, and flip it several times to coat all sides with the marinade. Cover the dish with plastic wrap and place it in the refrigerator. Chill the liver in the refrigerator for about two hours.
Preheat a charcoal or gas grill to medium-high. Remove the liver from the glass dish; discard the marinade and dry very well with pepper towels. Dip liver slices in the melted butter. Place on the grill about 4 inches above the fire. Grill until liver is browned, for about 3 minutes per side. Turn once. Do not overcook; it should be still pink inside. Remove from grill to a serving platter, sprinkle with salt and pepper and tent with foil for about 10-15 minutes; then, if you like, slice into thinner slices on a bias. Serve with the mujdei sauce. Grilled or sautéed in oil and butter onions and mushrooms is a very traditional side dish for liver.
Moroccan recipe for grilled liver kabobs
2 lbs.liver-membrane removed
1 cup butter
4 teaspoons paprika
3 teaspoons roasted cumin powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground hot pepper, or to taste
Cut the liver into large slices a little more than an inch thick. Grill these slices over hot coals for about seven or eight minutes on each side, or until the liver is pre-cooked to medium-rare.
When the liver is cool enough to handle, cut the slices into 1" cubes. Place the cubed liver in a bowl, and mix well with the spices. then skewer all pieces 5 to a skewer.
Melt 1/4 cup of the butter and brush over the skewers. Grill the skewers for five to seven minutes on each side, or until the liver tests done. Melt the rest of the butter. Plate skewers and then pour the rest of the butter over the kabobs and serve.
Pâté, just another SPREAD!
This is a great date night meal at our house: Sliced raw cheese assorted platter served with sliced apples topped with liver pâté, bowl of pecans and a bottle of kombucha!
Liver pâté recipe:
1 lb Beef, Veal, Lamb, Chicken or Duck Liver *Beef or Veal have max nutrients followed by lamb, duck or chicken in that order.*
1 Small Yellow Onion, finely chopped
2 Cloves Fresh Garlic
6-7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
1 Bay Leaf
1/3 cup Cream Sherry
Ľ tsp Real Salt, to taste
1/8 tsp Ground Mace
3-4 Sprigs Fresh Thyme (3/4 tsp Dried Thyme)
˝ cup Good Cooking Fat (I have used half beef tallow and half coconut oil; you could also use bacon fat (which is divine, but then omit the salt), lard, or unsalted butter)
1. Slice liver into 2” chunks (you don’t need to do this if you are using chicken liver) and remove any vessels the butcher might have missed. We generally don’t have much if anything to clean in our farm fresh fare.
2. Line a 7.5?x3.5? Loaf Pan with parchment paper (this is an optional step that just makes removing the loaf easier later; you could also use a glass or pottery serving dish).
3. Heat Ľ cup of your chosen cooking fat in a large skillet over medium high heat.
4. Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until onions are well cooked (about 10 minutes).
5. Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle (about 3-4 minutes).
6. Add sherry to pan and bring to boil (you can increase heat to high if you want). Boil 2-3 minutes, until you can’t smell alcohol in the steam.
7. Remove from heat. Remove bay leaf, rosemary stem, and thyme stems. Add salt and the remaining cooking fat.
8. Pour hot liver mixture into a blender or food processor. Pulse until smooth.
9. Pour into the prepared loaf pan (or serving dish of choice).
10. Once it’s cool enough to touch, make sure to cover with plastic wrap tightly across the entire surface (plastic wrap should be touching the pâté with no air bubbles) to prevent oxidation (you’ll still get some, which is okay, but doing this helps your pâté stay a nice pink color which tastes better and is better for you). Plastic is easier if you aren’t into all the glass yet however**I store mine in half pint mason jars (several of them since we can consume half a pint at a time and the rest remains undisturbed. I avoid plastic wrap whenever possible**
11. Refrigerate overnight up to a few days before eating.
Make pâté on Sundays so you can enjoy a little all week 101 ways for lunches.
Use to top pear and apple slices, cucumber slices, fill celery ribs, use as a spread on gluten free breads and crackers. Incorporate pâté as much as you can. This super food is packed with nourishment and it is super affordable and even fantastic to take to serve at a party!
I press mine out of a pastry tube that I make out of plastic sandwich bags so I can make it look a little more decorative when I put it on pears or apple slices for my party trays.