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Liver and Onions

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OK, I get it. The liver is one of those things you either love or hate–it’s got its characteristic texture and smell that understandably weirds some people out. BUT. I would at least like to make the case that many liver haters are only so thanks to a handful of bad experiences at the hands of someone who didn’t prepare it properly.

The liver is not just another piece of meat. You can and will ruin it very quickly if you don’t know what you’re doing, which is a damned shame because it’s SO good for you.

So, one, you have to get some quality liver. I’m lucky enough to have a weekly farmer’s market where I get my liver from our beef guy (as well as some other significant cuts), so I know it’s less than a week old and grass-fed all the way. The life of the cow and the age of the cuts do make a huge difference.

Then, it would help if you cooked it properly. The liver you may have had that was nothing short of gawdawful, probably overdone and rubbery. It’s essential to give the liver a good sear on each side and get it out of the pan as soon as it starts to bleed. Don’t overseason, either, since that characteristic flavor I mentioned before does not play nice with many crazy seasonings. Sounds gross, I know, but it works. Let it rest for a minute or two on a serving platter, and enjoy!


  • 1 lb grass-fed calves liver
  • 1/4 c butter
  • 4 garlic cloves, minced
  • 1 large onion, sliced
  • salt and pepper to taste


  1. In a heavy frying pan, melt the melted Butter over medium-high heat.
  2. Add the garlic.
  3. When the garlic is lightly browned, add the onions and saute until translucent.
  4. Add salt and pepper to the liver.
  5. Make room for the liver amidst the sea of onions and sear for about a minute or two on each side until it bleeds.
  6. Remove the liver onto a serving platter and top with the onions and drippings, allowing to rest for 1-2 minutes before slicing.

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