Arguably the cream of the meat crop, I personally opt for a bowl of delicately rich liver and onions over a seared steak any day of the week. Now I’m sure many of you have familiarized yourself with the curiously sensational tastes of these mouth-watering foods, while many of you are probably starting to get grossed out -which isn’t surprising. For whatever reason over the past few generations, especially in Western cultures, the consumption of organ meats has gotten seriously bad rap. Just look around at the products that populate your local grocery stores meat sections. People buy their chicken as a slab of lean meat, and their beef in clean cut sections of muscle and fat. Basically the current mindset is: do everything you can to separate yourself from the thought of the animal, meaning no bones and no organs.
This animal consuming strategy is largely instigated by the erroneous assumption that the “meat” is the best part for human consumption -while bones and organs are more fit for dogs. The ironic part about our societies current mission to keep these products out of their grocery carts is that the organs and bones are loaded with nutrients, and have all the flavor. Of course this commonly looked over bit of information regarding their flavor is well known amongst chefs, who boil down bones for days to create rich broths, and prize their delicately prepared organ meat dishes, like foie gras, for it’s rich flavor. At the same time the nutrient load of these foods is well known amongst civilizations that consume traditional diets, as well as many wild animals, who ensure that the nutrient rich organ meat is reserved for their young.
Plus, of course, the paleo diet is all about eating like Paleolithic humans … and I can about guarantee that cavemen weren’t just eating the T-bone steaks. With that being said, what better way to celebrate the traditional culinary ways of our ancestors, then to cook up a fat bowl of liver and onions!
Bison Liver and Onions
Rinse the liver in a colander, and then carefully trim off any veins and filmy membrane. Then cut roughly into inch wide strips.
Heat up coconut oil in pan, enough to cover, and as hot as you can get it without smoking. Then lay strips of liver on –don’t overcrowd the pan, you want all strips to be able to lay flat.
Allow to cook until dark golden brown –roughly 2 to 3 minuets on each side or until juices are translucent when pressed.
Remove liver from pan, turn down heat, and add diced onions at a ratio of 2 onions per pound of liver.
Allow onions to caramelize for 20minute ish –adding additional coconut oil as needed.
Add the liver back into the pan, season as desired, stir the mixture together, and pour into a bowl.