Inexpensive, pan fried, then oven baked, simple recipe that makes a tender steak everybody loves, with mild garlic kid version. Panfried one at a time, then finished in a very hot oven till served.#CA2025

If you are reading this recipe, you must be an intrepid lamb and liver lover, welcome. We grow our own lambs, the liver is usually the first meal we eat after butchering. It tells us the quality of the meat.The liver dishes that best show the quality of the lamb are stir fry, liver soup and shepherd’s lamb liver goulash, recipes are in here.Both the liver soup and the stirfry liver from this lamb are delicious, tender, and indication that the meat will be tender and tasty too. Next on the menu will be goulash from the liver.

Easy Recipe, these sausages never burst because you warm the sausage in a 175F degree water bath in your oven, and precook 5 pounds pork shoulder and 1 pound of bacon fat and 1 pound of bacon rind to mix with fresh liver and then stuff into delicious spreadable liver sausages.Every family makes their own spice and herb mix, ours is pungent. I recommend to cut my herb and spice quantities in half, mix and then add more to your own taste. Liver sausage Spread is served cold with mustard and pickles on bread and crackers for sandwiches and appetizers.

Farm grown fowls like chicken and duck yield free range, organic fresh livers when butchered, safe to eat fresh and tasty as liver pate. This recipe is for one fresh liver only as we butcher only one fowl at a time.Served on home made croissants, rye bread or toast from luxury bread, see our recipes.

Beef liver broth deepens the beef flavor in soups and sauces. A small amount of beef liver broth, the size of an ice cube, is enough to add a rich beefy flavor to a cup of soup.By concentrating beef liver broth with these herbs and spices, and freezing it in cubes, you will have your own condiment ready anytime in the form of frozen cubes.I tested the broth four ways: without herbs or spices, with onion, with onion and garlic and spices, and with onion, garlic and spices and soy sauce. Here is the winning recipe.After the flavor has been extracted, the simmered beef liver and Canadian bacon are mixed with breadcrumbs and herbs to make great liver dumplings for salads, sandwiches and other dishes.#CA2025

As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.

This is an authentic field dish from the Pyrenees mountains brought here by Hungarian and Basque shepherds tending sheep in our California Mountains. It is made from the most nourishing parts of the lamb for a hearty single meal at the end of a long day. Fresh lamb liver is the delicacy used to cook a potato, an onion, a tomato, a sweet pepper, a spicy pepper, a carrot, a cabbage leaf and a garlic bulb with cured bacon for cooking fat and salt.

I love buckwheat and meat combinations, see our traditional California farm recipes in here of spam, meatloaf and bratwurst. Buckwheat chicken liver breakfast patties are a Ukranian recipe. I soaked the livers in milk to remove the liver taste. I substituted eggs and butter with sesame seeds and lard. Food can be frozen longer if it does not contain dairy or egg products. The patties are delicious. Thank you cookpad member Mama Maksa, слава україні.

Flavorful Lamb Liver Soup with orzo, mint, garlic, cilantro, lovage, carrot, onion, tomato, green poblano pepper, salt and beaten egg.

Here is another chicken liver student dinner made on a hot plate in a wok, a full week of dinners under 50 cents each. #GoldApron23

Geese gorge themselves in the wild before their annual migration till their livers have doubled with fat, then migrate, and six weeks later, their livers are back to normal. Hunters called these geese foie gras geese. Their livers weigh over 200 grams just before migration, half a pound. Normally, goose livers are around 100 grams.We do not support commercial force feeding of geese to expand their livers multifold, but use naturally fattened livers to make goose liver fois gras pate.With a store bought frozen goose, look at the date of processing and buy a winter goose.We fatten and butcher a farm goose once a year in winter. Our geese dont migrate, they are Farm geese called Lincoln Geese.Here is the recipe for this delicacy, natural goose liver pate foie gras.

Beef is flavorful but expensive, this old farm recipe extracts the flavor from sliced beef and carrot spears into broth, condenses it and then uses the broth and the beef to make a solid aspic meatloaf. Doubles the weight of this meat dish. Traditionally, pickle spears are also added to the carrots and the sliced beef to flavor the aspic.#GlobalApron