Home > Uncategorized > Oh yeah, and a salad too.

Oh yeah, and a salad too.

Success with cooking beef liver! Found a recipe on the internet that requires slicing the liver very thinly (1/4 inch thick, I believe — it’s easiest when the liver is only very slightly thawed). Dredged the slices in pepper, sea salt, and a tbsp of coconut flour, and fried it up in a tbsp of butter on medium heat. Nom.

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