This is hands down the best beef liver I’ve ever made and possibly tasted. I decided to add blueberries on a whim – I usually make liver with onions and apples, but I was out of apples. And the more I thought about adding blueberries the more intrigued I became with what it might taste like. I expected “interesting”. I got “phenomenal”. The almost-caramelized onions and cooked blueberries impart a sweetness to the dish – a nice contract to the rather strongly flavoured liver.
- Beef Liver (preferably calf’s liver), sliced
- 1/2 onion per serving, chopped
- A few handfuls of blueberries per serving (frozen is fine)
- Fat of choice (coconut oil, ghee, tallow, butter)
1. Heat fat in pan.
2. Add onions. Sautee until softened.
4. Lay down the liver slices flat onto the pan.
5. Toss the blueberries into the pan.
6. Cook each side of liver for approx. 3 minutes before flipping. Liver should be cooked in approximately 10 minutes tops, depending on how thick you’ve sliced it (mine took 10 minutes and it was partially frozen to start). You don’t want it over done – think tender but not bleeding. I’d err on the side of under rather than overdone though.
7. Scoop everything onto the plate and salt the liver generously.
By the time the liver is cooked through, the onions should be nicely browned, and the blueberries cooked, but still keeping their shape. You can’t really mess this recipe up – just don’t burn anything :)
Shared with Food Renegade.