- (2 lbs) Dutch Meadows Grass-fed Beef Liver
- (1 1/2 cup) Buttermilk, or as needed to cover liver slices
- (2 Tbs.) Grass-fed Butter
- (1/4 cup) Olive oil
- (1/4 tsp.) Granulated Sugar
- (3) Vidalia onions, sliced into rings
- (2 cup) All-purpose flour, or as needed
- (2 Tsp) All Season salt
- Salt and pepper to taste
This recipe is a great way to include more beef liver in your diet as it is high in iron and has many other health benefits. We even enjoy serving fried liver on a healthy sandwich roll with a little grass-fed butter and raw milk cheese!
1. Gently rinse liver slices under cold water, and place in a
medium bowl. Pour in enough buttermilk to cover. Let marinate for
several hours or overnight.
2. Melt 2 tablespoons of butter in a large skillet over medium-low
heat. I prefer a heavy cast iron skillet.
3. Separate onion rings, sprinkle with the sugar, salt and pepper
4. Sauté onions until soft or caramelized. Remove onions from
skillet and set aside. Add the olive oil to the skillet.
5. Season the flour with All Season salt or a favorite salt blend
adding salt and pepper to taste. Put it in a shallow dish.
6. Drain the liver from the buttermilk and pat dry.
7. Dredge the liver in flour to coat.
8. Heat the oil and place the coated liver slices in the pan.
9. Cook until nice and brown on the bottom.
10. Turn, and cook on the other side until browned.
11. Add onions on top of liver and reduce heat to low.
12. Cook 10 minutes, or until tender and enjoy!!