Organ meats are an important part of Paleolithic nutrition. In Weston Price’s Nutrition and Physical Degeneration he reported that some native tribes often only ate organ meat, leaving the muscle meat for the dogs. I’m not ready to give up steak for a strict diet of organ meats, but I feel that liver with it’s copper, zinc, iron and vitamins A and D is a very important part of my diet.
Liver and Onions may not be the best way to first consume liver. I would start with liverwurst and braunschweiger. Also, add small amounts of chopped liver to any dishes that contain ground meat, such as chili or meat loaf. Then you’ll be ready to try Liver and Onions.
This is a very simple dish to prepare. Chop one onion into large pieces. Rinse the beef liver and cut into pieces.
In a skillet heat about two tablespoons of bacon grease on medium high. I do believe that bacon grease is the best fat to cook this in because of the added flavor. Add the liver and onions, stir frequently. It only takes about 4 or 5 minutes to cook. The liver is done when it is no longer pink.
As I said, this dish is an acquired taste. I find the liver flavor is less strong if you refrigerate it after cooking, then eat it cold. It is worthwhile developing a taste for organ meat, you may even find yourself craving it(I do). Liver should be a regular part of any paleo or primal diet.
What is your favorite way to eat liver?