Organ Meats

One of the questions I get asked a lot is, “What do I do with my organ meats? They are so nutritious, I know I should eat them.” Yes, they are. These recipes are the ways I like to cook liver and heart. I have yet to find my preferable way to make kidney and tongue, so if you know of a good recipe for one of those, please share it with me ☺️

Liver

  • 1 pound of liver, from any animal

  • 2-3 large onions

  • butter

  • sea salt

    Start caramelizing your onions. While they are caramelizing, fry your liver in another pan. Melt 1-2 Tbsp butter in a frying pan. Once melted, set in your slices of liver. Turn heat to medium low. Lightly salt the side that is up. When it looks gray around the top edges, flip (about 5 minutes). If the pan is too dry, add more butter. Lightly salt that side, and cook until juices run clear (about another 5 minutes). Plate with the caramelized onions and enjoy.

liver pate

  • Cooked liver (fry as above)

  • 1/2 tsp onion powder

  • 1/3 cup grassfed butter

  • sea salt

    Dice the fried liver immediately after cooking. Put in the food processor, with the onion powder, and add the butter, one tablespoon at a time. You may need up to 1/2 cup to get the right consistency. Taste the pate and add salt to taste, or more onion powder, until it tastes good to you. Enjoy on sourdough toast or crackers.

heart

  • Grassfed beef heart

  • 1/4 cup water

  • sea salt

    Either at bedtime the day before you are going to eat it, or early in the morning on the day you will eat it, pour water into the bottom of a crockpot. Place the heart in the crockpot also. Sprinkle with salt. Turn on low. Let cook at least 12 hours, can cook up to 24. Slice and eat on sandwiches or serve with caramelized onions, or mushrooms.