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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.
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Thread: Liver?
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10-06-2012, 05:39 PM #31
Of sky 'n earth
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Or use abit of sherry or white wine, ie. tablespoon to marinate with sliced, finely minced ginger root, garlic and onion.
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10-06-2012, 09:03 PM #32
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10-07-2012, 10:42 AM #33
What's over that hill?
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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.
Originally Posted by smilingcat
The dry Riesling approach sounds intriguing, I will find a German recipe for this, thanks for the suggestion!
