Your Mom Never Cooked Liver Like This

[Glenn W]

This will knock you socks off---- even if you don't like liver--- and it is so easy to make.
Get some good calf's liver--- ( not beef liver--- go ahead, you can afford the good stuff its less than $3.50 a lb). Soak it for a couple hours in milk.
Dredge in flour and saute' liver in butter. Add some Thyme when in the pan ( not too much). Cook till still pink inside. Put liver on a plate and saute' some onions.---- salt and pepper it up a bit. Just like momma did.
So what's the secret?
Add a little butter to the empty pan and about a teaspoon of flour. Take a 1/2 cup--- ah hell make it a full cup, of Port Wine and begin reducing the wine on high heat. Add 3 tablespoons of vinegar ( red wine vinegar is preferred but distilled white will work). Reduce to a thin sauce. Pour over the liver and onions and let soak in for a minute or so, and you are in for a hell of a treat.
You'll never use Ketchup on liver again and the reduction sauce eliminates the chalky taste of liver and gives the meat a sweet, yet savory flavor with no bite.
Good with Collard Greens, Kale, or Spinich w/ vinegar added.

[Thin Blue Line]

I bet this will work with venison liver...going to have to pack a little veno with the smoke stick.

[Flatdog]

Oh lord I can taste that, pigs liver is the best though!!! Fact.
Only problem with this dish for me...................Is
Instant gout never mind toe's , try knees, elbows, wrists, I get it everywhere.
Venison liver straight out the animal, crush half a lemon over the strips, salt pepper to taste one or two spot's of Tabasco, and Jagermaster to wash it down. hell I miss those days.

[neverdull]

I was wondering what to make for dinner. Heading to the store!
Thanks.

[seapower]

The very best bar none is black bear liver. Going bear hunting in the morning, hope to bring some fresh liver home. Frank

[seapower]

Made good on a fresh supply of liver today. I can smell them with onion's already! Frank