Liver
and Onions
1 lb. liver (preferably
pork) but feel free to us beef or venison
1 cup whole milk
(optional)
3 medium onions
3 cloves garlic
1 cup flour
1 tbsp. salt
1 tsp. paprika
½ tsp. pepper
1 stick butter
Soaking the liver in milk for 20-30 minutes tames the taste. If you don’t like
that sharp flavor that that liver has, try this.
Melt 4 tablespoons butter
in large cast iron skillet (or other fry pan).
Add onions and garlic and cook
until tender and slightly browned. Remove from pan and cover with a piece of
aluminum foil to keep warm.
Combine flour,
paprika and pepper in saucer. Drain milk from liver and dredge liver through
flour mixture. Coat really well and
shake off excess. Dredge through a second time if there is any flour
left.
In wiped out
skillet add remaining butter and let it melt over moderately high heat. Add
liver; cook 2-3 minutes per side until no longer pink inside. Add onions and
garlic back to skillet to warm. Serve
with mashed potatoes and stewed tomatoes…or whatever your favorite sides are.
©
Crackerberries 2020
