CWS4322
Chef Extraordinaire
I know it is early, but I had to thaw the grass-fed beef liver--I haven't eaten liver for years. Tonight I am making liver the way we used to make it once a week when I lived in Germany. It involves seasoned flour, beer, apples, onions, and raisins. Basically, you pat the liver dry, dredge it in flour, toss it in a hot pan with some fat (we used goose fat), brown it, pour in a bottle of beer, add onions, raisins, and apples. Cover, turn the heat down to medium low and let it simmer until the "gravy" is thick, onions and apples are soft. I might plump the raisins in beer first. Don't know if I'll make potatoes or beets to go with it...we'll see.