Liver?

[Owlie]

I don't eat grains at all - including quinoa (although it is technically a bit different) As far as knowing how the animal was raised, I am that way with all meat - not just organ. That is one of the nice things about having a relationship with local sustainable farmers who only do grass-fed/pastured stock. It makes sense economically, environmentally and also supports fresh and local suppliers.

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef.

Every liver recipe I can think of that isn't liver+onions is rice-based, probably because that helps cut that strong flavor. Sorry!

[OakLeaf]

I live in an, um, unenlightened part of the country. We can get local veggies around here sometimes, but I think I'd have to drive to Cincinnati or Columbus for grass-fed beef.

http://www.eatwild.com/products/ohio.html

Pastured chicken delivered free to Fairborn and Beavercreek if you buy two. You might have to go to Dayton for beef, but you must get there occasionally eh? If you think where you live is less enlightened than where I live, I don't think you're looking hard enough.

[Biciclista]

i love liver. It is delicious sauteed with sweet onions. Cook it medium done. If it's a young cow, it should be delicious. I often bread chicken livers, but have never tried cow liver that way.

[shootingstar]

http://engsci.utoronto.ca/who/engsci_team.htm

Or use abit of sherry or white wine, ie. tablespoon to marinate with sliced, finely minced ginger root, garlic and onion.

[smilingcat]

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.

[Catrin]

I like chicken pate. Meat chicken grows so fast about 7-8weeks of gorging on food. so its not long enough to accumulate "toxin". Geese liver, foie gras, is a big no no these days especially in California so don't go there.

Calf liver, try German style with some dry riesling.

I will try both the German and American style with my beef liver. As it stands it is still in my freezer. I've been cooking so much this weekend for the coming week (bone broth, braising lower quality grass-fed beef cuts, etc), and the 3 days worth of camping next weekend, that I've not bothered with it. I do appreciate all of the comments.

The dry Riesling approach sounds intriguing, I will find a German recipe for this, thanks for the suggestion!