Beef liver from pasture raised and 100% grass fed cows.
Beef liver is the most famous organ meat. Some call it nature's vitamin, and for good reason! It is a true superfood, packed with vitamins and minerals like Vitamin A, D, E, and C, calcium, iron, zinc... the list goes on!
Here's a spin on the traditional liver and onions recipe: soak liver in milk for up to 2 hours. This will help reduce the strong flavor (skip this step if you don't mind the flavor!).
Pat dry and cut up into strips. Heat a large pan on medium-high heat. Add oil, then add chopped up garlic and liver.
Brown all sides, then season with salt and pepper. When the liver is cooked thoroughly, remove it from the pan. Then add some oil and butter to the same pan and thinly sliced onions. Cook until translucent.
Add the liver back to the pan, along with 1/2 a cup of chicken stock. Cook for 2-4 minutes until the stock reduces. Sprinkle with fresh parsley. Serve with white basmati rice.
*Comes frozen and sealed.