Organ Meat recipes
Ms. Marjory mentioned in today's webinar (https://vimeo.com/612701082) how many people have trouble eating organ meats, but that they are very nutritious. I, frankly LOVE organ meats! Let's compile some good recipes.
Comments
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Here is my Christmas Pate recipe:
1/2 pound chicken livers
2 boiled eggs
1/2 cup chicken broth
4 tablespoons butter (more if you want to add softened butter to the pate after it is finished)
1/2 cup finely chopped onion or shallot
1 pinch parsley
1 shot brandy
salt and pepper to taste
a pinch +/- (to taste) each nutmeg, cloves and mustard powder
a couple dashes Worcestershire sauce
Cook the livers in the broth, simmering about 10 minutes (if you like mushrooms, you can add a few, finely chopped at this point)
drain and reserve the broth
mash the livers and boiled eggs to a very smooth paste (you can use a food mill or food processor, but a fork works fine)
lightly brown the onions in the butter - get them very soft
add the onions, brandy and a little broth at a time, until you get the right consistency
add the spices, tasting as you go
Serve on crackers or buttered toast. You can add or substitute a lot of things - some people like a little hot pepper, some use bourbon, Irish whiskey or a sweet wine like port, sherry or madeira. Toasted pecans go really well with it. Sometimes I make an Asian flavored version using soy sauce, ginger and sesame oil.... but the above has a real Christmasy flavor. It is also great in a meat pie with some steak or deer meat.
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Well, this isn't exactly a recipe but its my favourite way to have liver.
Start carmelizing onions at least half an hour before cooking the liver. Fry some bacon strips (I like mine crispy).
Lightly dust the liver on both sides with seasoned flour. Sear in the bacon grease in a very hot pan; no more than a minute on each side. Serve topped with bacon and smothered in onions.
YUMMMM!
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Yes, sooooooo good! I'm assuming you mean calf's liver. Beaver is even better and the 20lb+ groundhogs were I live even beat that!
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Yes, calf's liver. But if I could get it, it would be fresh moose liver. I've had beaver meat before but never the liver. What is it like in comparison with other livers?
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Well, I have never had moose in any form! Beaver liver is super mild. If anyone doesn't like liver, that would be the place to start. Ditto on groundhog.
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My grandma taught me to salt and pepper calves or pork liver, sliced thin, and then dredge in flour. Brown on both sides in a cast iron skillet with lard (I use olive oil these days), and after turning the liver, throw in a bowl of thin sliced red or yellow onion. Let that cook just a minute, cover the liver and the onion with beef broth (or water if we were pinched), cover with a lid and turn the heat down to simmer until the liver was cooked through and the liquid reduced a bit. Take out the liver and thicken the cooking liquid and onions with a flour and water paste until it reached your preferred thickness. Serve with lots of mashed potatoes!
I always asked for spinach and strawberry pie!
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Oh, and I LOVE crispy deep fried chicken livers!
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Just saw this recipe - sounds great!
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Roasted, Stuffed Pig Stomach (Walter Staib's recipe)
Chop chilled/solid fatback
Blanch potatoes, cut into large cubes (cool to room temp)
Sweat down onions (cool to room temp)
Chop mushrooms
Chop Irish bacon or Canadian, etc... unsmoked, cured bacon
Put lard, mushrooms, onions and bacon with raw ground pork into a big bowl
Add in loose blood sausage (out of the skin)
Add in bread crumbs and a couple of eggs to bind
Add thyme and ground nutmeg, pepper and salt (light on the salt due to the bacon)
Mix together well, by hand
Stuff into fresh, clean pork stomach
Tie up the openings
Salt and pepper, roast for an hour or so at 425, then turn down and roast another hour at 325 - until the stuffing is firm and the outside is crispy. Remove to rest and reserve the pan drippings. Chop any combination of root vegetables you have - onions, carrots, parsnip, rutabaga, celery root, turnip, etc. Cook the root vegetables in some fat and sweat them down. Pour the pan drippings in and reduce to desired thickness for the sauce to top your roasted, stuffed stomach.
I haven't tried this recipe, but I had something very similar in the Pennsylvania Amish country. ENJOY!
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Fried Sweetbreads
Sweetbreads are the thymus glands of calves. This is a true delicacy when prepared well, called ris de veau in French.
Gently poach your sweetbreads in salted water with onion with bay leaf. Once it firms, let cool in the poaching liquid. After cooling, remove the membrane/outer skin.
Slice into bite to half cutlet sized pieces. Season flour with salt and pepper. Beat some eggs. Bread the sweetbreads in flour, then egg, then bread crumbs.
Deep fry.
Serve with parsley and lemon.
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Had to eat liver when I was a little girl and hated it as my mother overcooked it. It is pretty good when it is not overcooked. My husband who is not a liver-lover actually thinks it is steak. Now that is funny!
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I think that is a big reason a lot of people don't like liver. The smell of live and onions is fantastic!
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I love the smell of liver and onions but have never been a fan.
Love all the recipes that have been shared. Its time to give organ meat another try.
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OMG!!! that sounds amazing. I'm thinking about going to get a bottle of brandy just for this.
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I I totally love sweetbreads, but it is so hard to find. I only got them when I bought a whole or half a steer and specifically asked the rancher to ensure they came with my order.
Loved this recipe.
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If you've never eaten much liver, I recommend chicken livers (well @judsoncarroll4 , if I could find beaver or ground hog I might suggest that! LOL).
I start with a half pound of bacon. OK, I'll admit it often is a pound. Slowly cook the bacon and as a bit of the felt has rendered, I add in a 1/2 cup of finely copped onions and 1/2 cup of mushrooms. I slowly let all of that cook down until the onions are almost translucent. I'll then toss in a few finely chopped cloves of garlic and 1/2 lb. of liver (chicken, beef, etc.).
The liver cooks quickly - just a few minutes. Season with salt, pepper, perhaps some fresh herbs from the garden. Then I put all of it into the blender. Well, maybe several batches at a time as the blender really can't hold all of it.
It makes a lot and I'll freeze small batches in old yogurt containers or other small jars. It's super nice to pull one of these little cups of liver pate out and enjoy this super nutritious, and now quite tasty, spread. On sliced cucumbers, crackers, or just off the spoon.
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That sounds REALLY good!
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Moose is awesome @judsoncarroll4. You will have to try it one day if you get the chance. It us one of my favorite meats as well. Its only hunted by draw in my area unless you are status or metis. I haven't had a chance to try the liver, however. I really enjoy good liver with onions.
You all keep talking about calf liver. Calves are expensive these days...upwards of $500-$600 each up here. I can't imagine eating something from them (although I've tasted veal once)...so expensive...and in my opinion, I'd rather see them grow up to provide more meat.
The thought of eating chicken gizzards used to bother me until I ate some as an adult. Oh, what I treat I'd been missing!
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When I do go grocery shopping, I like to go to the little, old Piggly Wiggly down near where my mom lives. They cut their own beef and pork in-house. The butchers will cut meat to order and I've been there during deliveries, so I know where they get their meat and it is local. The chicken is Springer Mountain Farms, which is the only commercial chicken I will buy. The owner of of Springer Mountain, Gus, is a great guy and they do things more the right way than any producer on their scale. Their chicken isn't as tasty as from your own flock, but it does taste clean, and is actually very nice. The produce manager there buys from local farmers as much as possible and goes to the farmer's market. If I ask him for anything, he will do his best to get it for me and calls me to let me know if he can or can't and when to pick it up fresh. Everyone there is super friendly - expect to chat with strangers at least as much time as you spend shopping. It is particularly nice because that little community is absolutely untouched by political and racial divisions - the white and black folks all know each other by name and chat about their families, and the Mexican folks are slowly fitting in. So anyway, yesterday I went there for some beef and pork, and an old black man wearing a Vietnam veteran cap started chatting with me about cooking. We probably talked for a good half hour, trading recipes! He was buying chicken livers and gizzards.
Fried chicken Livers:
Simply mix a little salt and pepper into AP flour, or use Creole seasoning to taste (I prefer Creole seasoning and so did the man I was talking to). The livers are wet, so the flour sticks. Just lightly coat them with the flour. Fry in bacon grease until nicely browned - don't over cook.
Gizzard gravy:
Salt lightly and either simmer or pressure cook the gizzards until tender (ish) - giblets always have some chew. Reserve the broth.
Sweat down some onions in bacon grease and push to the sides of the pan. Add a little more grease and about as much flour as fat. Stir the flour and cook it until medium brown - don't let it burn. Then add the broth and stir gently until it becomes a nice brown gravy. Add the giblets. Season to taste and let simmer for a while while you bake biscuits or cornbread, or cook rice. I love rice with gravy, so that is my usual.
Warm the fried livers and serve them covered in gravy - ENJOY!
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OMG @judsoncarroll4 you live near a Piggly Wiggly? My mom always shopped there years ago. I thought they wee all gone. That and the Winn Dixie grocery.
Oh, I also do like the Springer Mountain chickens if I need to buy from the commercial sources.
There is a local butcher in the town down the road (Aguada). They don't speak any English, so I'll have to polish up on my Spanish words for organs.. LOL.
I can't wait to get setup where I am raising my own rabbits again.
Marjory
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Yep, I "Dig the Pig"! That is their current advertising slogan. You wouldn't believe the prices.. $2.77 a lb for ground beef an a whole, dressed pig for $75-90. I do miss Winn Dixie, they had the 8 O'clock coffee grinders that smelled so good and a great seafood selection straight from the coast. I really enjoy shopping the tiendas and carnicerias around here, but I just have to point to what I want and hold up fingers to show quantity - my Spanish is nonexistent! Here is the sale flyer - simple, limited selection, but good quality and prices Weekly Ad | Piggly Wiggly (idigthepig.com)
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Wow, Great timing on this. Husband and I just butchered our hogs this week. We both love liver and though you never see it anywhere or hear much about it. Pig liver is delicious. I saved the kidneys, spleens, and lungs to make dog treats. I have heard of kidney pie and folks eating those organs, but have no idea how to prepare them, but I'm sure my dog will love them so not going to waste.
Moose and moose liver are both delicious. We happen to have a bit of moose liver in the freezer right now. I see that coming up for dinner very soon.
Recently introduced my husband to chicken livers, he had never had them, but is now a fan. So loving the new ways to try them. Have only ever eaten them fried before.
Thanks again for sharing recipes.
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All the orans of the pig are edible and delicious! I will find you some good pork organ recipes. I will look online for those similar to the ones my family made. I tend to not use exact measurements.
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Liver Pudding - we always added a good bit of crushed red pepper or cayenne.
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Head cheese - don't let the 1 star rating fool you, it really is excellent and this was the way we made it!
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Here are a couple of good pork kidney recipes:
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Pork Brains and eggs is a traditional southern breakfast, but also popular in Mexico in breakfast tacos.
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Pig feet
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Good Mexican pork tripe recipe:
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