1. Choose a high-quality liver from a cow, pig, or duck. Avoid chicken livers. Lamb livers are also good. It should be bright red, not a dull or grey color.
2. Rinse it well before preparation.
3. De-vein it carefully. Cut out the main vein, and the fatty parts.
4. Season before cooking with salt and pepper.
5. Saute in a pan with a thin lining of olive oil. Use high heat, and cook it just until it feels medium-well. Remove from heat.
6. Serve with onions, garlic, and a red wine reduction sauce.
Delicioso!
Greenybums !BEERiVqJJw joined in and replied with this 14 years ago, 1 minute later, 7 minutes after the original post[^][v]#332,360
Anonymous D joined in and replied with this 14 years ago, 3 minutes later, 16 minutes after the original post[^][v]#332,369
@332,358 (Gunlog !GUNLOGLpjk)
Seriously, is that the only way you know to cook meat? "Saute with garlic and onions"??
I genuinely pity you.
Gunlog !GUNLOGLpjk (OP) replied with this 14 years ago, 31 seconds later, 17 minutes after the original post[^][v]#332,370
@previous (D)
Of course not. I am, in fact, a professionally-trained (pronounced as one word) French chef. Merci.
Greenybums !BEERiVqJJw replied with this 14 years ago, 1 minute later, 18 minutes after the original post[^][v]#332,372
@332,361 (Gunlog !GUNLOGLpjk)
Pay back your debts, please.
Anonymous D replied with this 14 years ago, 45 seconds later, 18 minutes after the original post[^][v]#332,373
@332,370 (Gunlog !GUNLOGLpjk)
No, you are like a one-trick pony... but without the pony!! Come back when when you figure out how cook something different.
Gunlog !GUNLOGLpjk (OP) replied with this 14 years ago, 4 seconds later, 19 minutes after the original post[^][v]#332,374