This healthy liver and onions recipe is one that you must try! The added bacon gives it some extra flavor. As I teach to the ladies in my free and private community, liver is one of the most nutrient dense foods!
Yes, liver !!!
Actually, according to Chris Kresser it’s nature’s most potent superfood.
Liver: Nutrient-Dense Food
Check out this chart from Chris Kresser article that shows the nutrient density of liver versus common foods.
Liver is a Traditional Food
If we look back to our ancestors when an animal was killed, they not only ate the muscle meat but also all organ meat and bones. They used the skin for shoes and clothes… basically we used the animal from head to toes and respected the animal.
In fact, when the animal was brought back to the village, the organs, skin and bones were given the tribe chef since it was the most prized part of the animal. The chef would then distribute the organs based on individual health conditions and bones were boiled to make bone broth as the medicine of choice for all illnesses.
As an example, couples with fertility issues would get the sexual organs, people with heart conditions would get the heart and so forth. In today’s world, the #1 organ in each one of us that needs support is our liver… our liver is the chief governor of the detoxification process in our body and we are more toxic than ever!
Is Liver Toxic?
A popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s role is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins.
The toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. The liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12, folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.
Where to Get Organ Meat
Remember that it is better to eat meat and organ meats from animals that have been raised traditionally on pastures without hormones, antibiotics and are grain feed. Pasture-raised animal products are much higher in nutrients than animal products that come from conventional farms. Meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from conventionally-raised animals. As well, pasture-raised eggs have been shown to contain up to 19 times more omega-3 fatty acids than supermarket eggs!
In addition to these nutritional advantages, pasture-raised animal products benefit farmers, local communities and the environment.
My challenge to you is to give this liver and onions recipe a try and give me feedback… maybe start just once a month, and then once every two weeks so you slowly get up to eating it weekly!
Liver and Onions RecipePrint
Caramelized onion & bacon liver
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- 1 lb. lamb or beef liver
- 2 tbsp. arrowroot floor
- 1/2 tsp. sea salt
- 1/2 tsp. cracked black pepper
- 4 slices pasture raised bacon cut in 1/2′ pieces
- 2 large onion, chopped
- 6 cloves garlic, smashed
- 5 sprigs fresh rosemary
- sea salt and pepper
- 3 tbsp. balsamic vinegar
- 1/4 cup water
- In a cold, large cast iron skillet set over medium heat, cook the bacon until nice and crispy.
- While the bacon is cooking, rinse the beef liver slices under running water and pat them dry.
- In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a whisk until very well combined.
- Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate until bacon is done cooking.
- When bacon is nice and crispy, move it to a plate with a slotted spoon, and set aside. Pour the bacon fat into a small bowl but leave about 2 tablespoons in the pan. Put the skillet back over high heat.
- When the pan is really nice and hot, add the liver slices and sear for about 45 seconds to a minute per side, just long enough for them to get a beautiful dark brown and crispy exterior.
- Remove the liver to a plate, cover loosely to keep it warm while you work on the onion compote. Put your pan back over the heat source and lower heat to medium-high; add about half the remaining bacon fat and throw the sliced onions in.
- Let the onions caramelize for about 10 minutes, stirring occasionally. When the onions are a nice golden colour, add the remaining bacon fat and garlic. Continue cooking for 2-3 minutes.
- Add vinegar and water and cook for another minute or so, until liquid is completely evaporated.
- Stir in fresh rosemary, turn off the heat and place liver slices on top of the onion compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.
- Serve immediately , sprinkled with crispy bacon