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Liver. I get it, it’s a bit scary to eat, isn’t it? We all love pate, but just liver? By itself?
Okay, I’m here to hold your hand and we can do this together. This dish uses smoky bacon and savoury herbs to balance and enhance the liver, resulting in a delicious gravy.
Don’t be scared. Trust me. Enjoy!
Hands-on30 minutesOverall1 hour
Nutritional values (per serving)
Total Carbs6.1gramsFiber0.7gramsNet Carbs5.4gramsProtein38.8gramsFat21gramsof which Saturated8.7gramsCalories377kcalMagnesium41mg (10% RDA)Potassium672mg (33% EMR)
Macronutrient ratio: Calories from carbs (6%), protein (42%), fat (52%)
Ingredients (makes 6 servings)
1 kg liver (2.2 lb) (I used lamb liver, but you can use chicken livers if you want a milder taste)
1 large onion, sliced (150 g/ 5.3 oz)
3 cloves garlic, crushed
1 cup sliced white mushrooms (70 g/ 2.5 oz)
6 slices smoked bacon (180 g/ 6.3 oz)
1/4 cup fresh herbs such as sage and thyme (or use about 1 tbsp dried herbs)
sea salt and pepper, to taste
2 tbsp ghee, butter or duck fat (30 g/ 1.1 oz)
Heat a heavy bottomed frying pan and add half of the butter.
Slice the bacon into generous pieces and the liver into bite sized pieces.
Cook the bacon until crisp, remove and set aside.
Place the sliced onions, mushrooms, garlic and the finely chopped herbs into the pan and cook until the onions are soft. Remove and set aside.
Place the remaining butter in the pan, add the liver and salt and pepper and cook until seared and browned on the outside. You want this to be quick and hot as you don’t want to stew the liver.
Place the liver into a casserole dish or dutch oven. Pile the bacon and onions on top of it to form a “blanket” over the liver.
Place on the stovetop, cover with lid and cook on a gentle heat for approx. 20-30 minutes, this is what creates the rich gravy.
Stir together at the end and serve with low-carb sides such as cauli-rice or zucchini noodles.
Store covered in the refrigerator, for up to two days.
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