about 2 lbs. of beef liver, sliced
one large onion, sliced
2-3 cloves of garlic, diced
handful of sliced mushrooms
5-6 slices of bacon
salt and pepper, other herbs or spices to taste
First, crisp the bacon in a big skillet (I recommend using a deep cast-iron skillet if you have one). Once the bacon is cooked most of the way, add the onions and garlic.
Then add mushrooms, as well as any other herbs and additional flavorings you might like to taste (like rosemary, parsley, thyme)
Then scoot all of that to the side of your skillet and sear the liver slices on each side (for about one minute). Once the meat is seared on both sides, pile the onions, mushrooms and bacon on top of the liver, turn the heat down to medium and let the meat cook through for 5-10 minutes. This will ensure a nice caramelized sear on the meat, as well as making sure it all cooks through.source: Starbrightskitchen.com Rutabaga Dirty Rice (Serves 4-6) Ingredients
1 large rutabaga - peeled & cut into chunks (4-5 cups)
1 cup carrots - diced
1 1/2 tsp sea salt
1/4 cup green onion - chopped
1/2 cup fresh parsley
2 tbsp fresh ginger - minced
8 oz duck livers (chicken livers will also work)
1/4 cup duck fat
1/2 cup bone broth Process
Heat 2 tbsp duck fat in a large skillet on medium, and once hot, cook liver with 1/2 tsp salt for 3-4 minutes per side until no longer pink in the middle, then remove from the skillet and chop into small bits.
Pulse the rutabaga in a food processor until it resembles rice, then peel and dice carrot, slice green onion in slivers, and mince the fresh ginger.
Heat remaining duck fat on medium-low heat in the skillet, and once hot, add ginger and carrots, seasoning with 1/2 tsp sea salt and allowing to cook 2-3 minutes until semi- soft and fragrant, then add in riced rutabaga and parsley.
Turn the heat to low, pour in 1/4 cup bone broth, 1/2 tsp salt, and stir quickly to fully in- corporate, then immediately cover the pan, allowing the mixture to cook for 10 minutes.
After 10 minutes, remove the cover and add remaining 1/4 cup bone broth, green onion, and chopped liver, covering one last time and allowing to cook for 6 minutes, then serve. Source: Organ Meat Makeover by Gabriella Schneider (a great book for ideas to get you started!)