DaveK Posted September 27, 2010 Report Share Posted September 27, 2010 Venison liver is simply fantastic, especially when you eat it a couple of hours after harvesting your deer. Very sweet, tender and full of flavour. Don't forget the sidneys Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 27, 2010 Report Share Posted September 27, 2010 I love liver, Kidney etc etc, but get this one; When we have a family do and my old man and uncles get on the BBQ, they make a large skewer (4 feet) of just livers, kidneys, hearts and nothing else. The whole skewer of meat is then wrapped in pigs gut (not sure if English butchers sell this, but readily available in Greek butchers), and it is slow cooked over hot charcoal. It is absolutely delicious!! Oh my god I'm hungry now..... the pig gut is called cawl fat ,alot of high end chefs make their own sausage meat then wrap it in cawl fat,its a bit like fatty netting,basting the meat has it is cooked Quote Link to comment Share on other sites More sharing options...
Cosd Posted September 27, 2010 Report Share Posted September 27, 2010 the pig gut is called cawl fat ,alot of high end chefs make their own sausage meat then wrap it in cawl fat,its a bit like fatty netting,basting the meat has it is cooked I didn't know that it was called that, but you are spot on with your description, that is definitely what I was talking about. I don't know if it's expensive to buy or difficult to find at an English butcher, but it's cheap and they all have it at any Greek butchers. We also use it to make spicy sausages for the BBQ, mums are the best of course! Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 27, 2010 Report Share Posted September 27, 2010 if you are lucky enough to have a local butcher with their own slaughter house you will have cawl fat on tap,other wise they will order it from there whole salers,would be surprised if they charged the fat Quote Link to comment Share on other sites More sharing options...
lspencer Posted September 27, 2010 Report Share Posted September 27, 2010 Stuffed lambs hearts are a great alternative for sunday dinner! Pigs/lambs liver is lovely with onions,mushrooms,gravy & Mash! But i find the best thing to do with liver is to make pate.boiled pigs feet are another great meal Quote Link to comment Share on other sites More sharing options...
lspencer Posted September 27, 2010 Report Share Posted September 27, 2010 Also forgot tripe - great with vinegar! Quote Link to comment Share on other sites More sharing options...
scolopax Posted September 28, 2010 Report Share Posted September 28, 2010 Forget, the best way to cook liver has got to be on a barbecue IMO. Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 28, 2010 Report Share Posted September 28, 2010 and dont forget the lambs frys and sweet breads Quote Link to comment Share on other sites More sharing options...
duncan Posted September 28, 2010 Report Share Posted September 28, 2010 my wife loves stuffed lambs hearts ,i love kidneys fried for breakfast Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted October 6, 2010 Author Report Share Posted October 6, 2010 Well as it turns out my old dear loves liver but the old man doesnt ! So as the mrs (a veggie) is away saturday good old mother is going to get me some in a cook it for me She wants to know though if i want it before or after i have used there 4 acre feild for zeroing my rapid ! Just hope the weather stays good for the zero ! Shes doing liver, bacon , eggs and grannery or wholemeal bread cut thick with propper butter ! Roll on saturday ! Quote Link to comment Share on other sites More sharing options...
John_R Posted October 6, 2010 Report Share Posted October 6, 2010 Good stuff! Hope she buys some good liver, if not calves then try lambs, as ox can be a bit tough, especially as this is the fist time you'll try it. Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted October 6, 2010 Author Report Share Posted October 6, 2010 It will be fresh from the local butchers ! not from a supermarket ! But not sure which beasts yet ! Quote Link to comment Share on other sites More sharing options...
John_R Posted October 19, 2010 Report Share Posted October 19, 2010 So how was it? Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted October 19, 2010 Author Report Share Posted October 19, 2010 I would eat it again if it was on my plate but I wouldnt order it i dont think. Great texture but the flavour was i bit to strong for me. Which shocked me as I used to eat loads of red meat and strong stuff to but since moving in with the mrs i barely eat any now because of convenience so now its fish and chicken. Shame as I want to like it ! It was pigs liver and so i may just try some lamb at some point ! Quote Link to comment Share on other sites More sharing options...
John_R Posted October 19, 2010 Report Share Posted October 19, 2010 I would suggest calves liver, not cheap but very tender and not overly strong. If you can get venison liver that is very good too, but all that has been said already in this thread! Have you ever tried chicken livers? Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted October 19, 2010 Author Report Share Posted October 19, 2010 No but stupidly i havent yet tryed a pate that i dont like ! Quote Link to comment Share on other sites More sharing options...
Dougy Posted October 19, 2010 Report Share Posted October 19, 2010 (edited) It has to be liver and onion and bacon caserole, Pigs or Ox liver, you can soak the Ox liver over night in milk and a teaspoon of BiCarb if you wish (a chefs cheat for making Calves liver) sliced tossed in seasoned plain flour(salt,pepper,mustard powder) seared in the pan chuck it in the casserole dish, fry some smoked streaky bacon and onions chuck that in the dish, with the remaining flour + more if required, make enough gravy in the frying pan to cover the liver bacon and onions chuck in the oven to slowly cook. Peel some spuds, boil, drain and cream with milk, salt, butter, black pepper and salt. plent of garden peas, the bestist dinner in the world and gravy to die for mopped up with the creamed spuds. Tip;- if your liver is hard and tuff like school liver then its over cooked it Edited October 19, 2010 by Dougy Quote Link to comment Share on other sites More sharing options...
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