Alvin H. Danenberg, DDS October 6, 2015
Liver is one of the most nutrient-dense foods in existence, and contains many nutrients that are difficult to get elsewhere. I wrote about it when I posted my recipe for Crispy Spiced Chicken Livers several months ago. Liver is an important source of retinol, which is pre-formed vitamin A. Also, folate, choline, and vitamin B12 are abundant in liver.
Below is my recipe using veal liver, which is cooked in a more traditional way than the Crispy Spiced Chicken Livers. Beef liver is exceptionally high in copper. However, the choline, zinc, and B vitamins in beef liver significantly reduce the risk of copper toxicity. If you needed to limit copper in your diet, you could always opt for chicken or pork liver since they have less copper concentration.
Here is a picture of my source (Strauss) for pasture-raised veal livers.
Liver and Onions with Red Wine Reduction
1 lb organic, grass-fed calf (veal) liver (4 slices)
Freshly cracked pepper and Himalayan salt (to taste)
3 Tbs ghee
1 medium red onion, thinly sliced
4 cloves garlic, minced
1/2 cup organic full-bodied red wine
- Rinse liver with warm water, dry with paper towels, season with salt and pepper, and set aside.
- In a large frying pan on low heat, sauté onion and garlic in ghee until soft.
- When onions are tender, place in separate container but leave juices in pan.
- Add liver to pan, and cook on each side about 2 minutes (liver should be medium rare and tender) – do not overcook.
- Remove liver to warm plate and leave juices in pan.
- Place onions and garlic in saucepan; add wine; raise heat to medium high to reduce liquid.
- Plate liver with onion, garlic, and wine reduction on top.
- Enjoy with you favorite vegetable.