The last time I made this recipe was February 2nd, 2018. I cooked it using my electric skillet (http://jeastofeden.blogspot.com/2018/02/liver-baked-w-onions-herbs.html); this afternoon, I baked it in the oven: it is delicious either way 😉
I have been craving liver, but I couldn’t find it for sale in any of the grocery stores/supermarkets; and the restaurants I used to order from, have all shut their doors.
Last Wednesday, I had to go into town, so on the way home, I thought I’d pop in at the new butcher shop in town and see if they had any liver – they did! So, I bought 3 packages of liver … and a half Beef Locker Pack; it makes sense to me to buy meat in bulk, and it sure tastes better than what the stores are selling. My freezer meat supply is getting low, and with the continual ridiculous and unnecessary statewide shutdowns – it looks like my annual trip to Yelm won’t be happening anytime soon. I am thankful for Matt’s Custom Meats Butcher shop a few minutes away 😊
Because the liver was frozen when I bought it, I had to cook it all after the package thawed – I doubled this recipe, and portioned each of the livers into individual meals frozen for future Supper meals. This recipe is easy to make, and tastes delicious when you bite into it. I’m not sure where I got the recipe from …
==LIVER BAKED w/ONIONS & HERBS
1 large Onion, sliced into rings * 2 TBSP melted Butter * ¼ cup HOT Water * 6 slices Liver, cut ½” thick (calf, veal, or beef) * 2 TBSP Flour * Salt and pepper to taste * 1 TBSP chopped parsley * 2 teaspoon Thyme * 2 TBSP thick Chili Sauce * 1 TBSP Brown Sugar * 2 TBSP Butter
Place onions in oven pan, pour over it butter and water.
Bake in a moderate 350-degree oven, for 30 minutes.
While onion mixture is cooking, prepare the flour mixture for dredging; set aside.
Also, in a small bowl … combine the herbs, chili sauce, brown sugar, and butter: blend well.
Remove the onions from the oven; dredge the liver in flour (I precut my livers in half – just easier for me); arrange over onions. Spread with chili sauce mixture.
Cover, and bake for 30 minutes.
While the liver was baking, I ate a salad for lunch – and started a new read:
The over timer went off just as I finished my salad 😉
The liver turned out very nice!
While the liver cooled on hot pads on the counter, I washed the dishes I had used to make the liver; then I started portioning the liver out for individual meals: I would eat 1 for tonight’s Supper – the others would be placed in freezer foil pans. I line my foil pans (because I am frugal; the foil pans can be used again and again this way), place my meal into the pan – cover the meal it with plastic wrap … label it, place the cover over it; trim the foil and plastic wrap to about ½” from pan edge, crimp the edges – and pop it in the freezer (carefully today, because the veggie and fruit containers do not have covers – they will freeze solid in the freezer).
