Page 61 - Summer2020final

directly from the farmer who raised the hogs, Raw liver may also be used medicinally. In fact, one of the best
or buy the fat and render your own. It is not dif- ways to get healthy when recuperating from a serious chronic illness or
ficult (see “Rendering animal fats, made easy” autoimmune problem, or when detoxifying, is to add raw liver to any
by Andrew J. Gardner in the Winter 2019 issue blender drink. The most common method is to introduce it into a yogurt
of Wise Traditions). Farmers markets are also smoothie drink. When using liver of excellent quality, it’s virtually im-
a great source of good-quality lard and tallow. possible to detect even several ounces of liver in each blender drink. The
health benefits are stunning.
FRYING AND BEYOND Several recent trends have been turning the tide on liver, not least of
This article only scratches the surface of the which is the Wise Traditions food movement. Cave men knew about organ
topic of cooking liver (and other organ meats). meats and relished them. We’re not asking anyone to eat gobs of raw wooly
The main goal is to overcome previous phobias mammoth liver (good luck finding that at Whole Foods anyway), but we
and teach new flavors—and frying liver is an do encourage people to discover the modern versions and eat them in
easy first step (see recipe below). However, the similar ratios and amounts. Most people who find a comfortable version
real fun begins once one has broken the ice and of the Wise Traditions diet discover that it is a great way to lose excess
begun to savor the true flavor of liver. I make blubber and regain good health, immunity and fertility.
several liver paté dishes that could be gateway Of late, Thousand Hills has noticed that some very interesting prog-
foods for liver novices. I highly recommend ress is being made in overcoming liver aversion. Thousand Hills is now
them—especially my liver paté with four me- selling a significant quantity of liverwurst sausage in health food stores,
dicinal roots which includes the roots from fresh co-ops and high-end grocery stores across the country.
horseradish, ginger, tumeric and beets (see page
60). In addition to paté, I’ve made many great A SUPERFOOD
old-world sausages using liver and other organ Liver is one of the world’s most important “superfoods.” We need
meats, and they are equally amazing. To make to eat this powerful food. We would be hard-pressed to find anything
paté or sausage, remember that the same tips healthier to put into our bodies. Again, we want it to be from drug-free,
apply about selecting wholesome liver from free-range, nontoxic animals. Because it’s also super-concentrated, we
healthy animals. After that, a big part of the don’t need it every day—just one good meal a week is perfect. Home-
fun is finding the particular recipes that excite cooked is best; I don’t trust the average restaurant.
your taste buds. Children need to eat liver even more than adults. Get them started

FRIED LIVER AND ONIONS

1. Cut the liver into very thin strips—1/3 to 1/2-inch thick and only a few inches long. Be sure to devein it if there are
some large ones (this step is for neophyte eaters only). Note: If you are trying to make converts, cutting the liver
into fine strips is the most important part of my story.
2. An optional step, especially if you don’t know the actual source of your liver (not a good thing, but sometimes
necessary), is to presoak your liver in fresh milk for about twenty minutes. This is said to help detoxify it and make
it taste better. Easy and simple.
3. Roll the wet strips in unbleached flour until covered. Be sure to add some salt, pepper and cayenne pepper to
the flour. As an optional step, you can first roll the strips in beaten raw egg and then flour; this will create an
extra-crispy, crunchy KFC crust. (I don’t do this myself, but it is delicious.) The secret of chefs everywhere is that
everything tastes great when breaded and then fried in lard!
4. In a skillet, caramelize (cook until translucent) some onions with a bit of bacon grease or lard. Set onions aside.

5. Fry the floured liver strips quickly in a cast-iron skillet with about 1/3 to 1/2-inch of very hot lard or bacon grease.
If the grease doesn’t sizzle furiously when you add the strips, it isn’t hot enough! For liver-haters, cook until almost
well-done; for the rest of us, rare or medium-rare is ideal. As a further option, I like to add fresh crushed garlic (or
minced garlic from a jar) to the lard before I fry the liver. This is good for your own liver and digestion; plus it adds
an amazing flavor.
6. Spoon the fried onions over the top of the right-out-of-the-skillet liver and serve hot. Consider serving with a dollop
of fresh horseradish (yum!). A good side dish to liver is a helping of sweet potatoes or yams drenched in butter.

SUMMER 2020 Wise Traditions 59