When we were recently gifted some incredibly fresh deer liver – the possibilities made my mind spin: pan-seared, pressure cooked with rich gravy, in congee…so many options! Any would have been wonderful, but we decided to go with the method that would best showcase the liver’s flavor: pan searing.
Continue reading “Offal, Not Awful: Delightful Deer Liver”Tag: Organ Meat
Offal, Not Awful: Pressure Cooker Adobo Beef Heart
Another seriously underrated bit of beef is the heart. It’s a meaty, dense, and utterly enjoyable piece that lends itself to dishes like hearty stews and pot “roasts”. I recently acquired one from our local farmer who raises grass fed, grass finished (yes, how they’re finished is important, too) heritage beef, and pulled out one of my trusty Instant Pots to transform this heart into a meal worthy of adoration…easily and quickly!
Continue reading “Offal, Not Awful: Pressure Cooker Adobo Beef Heart”Offal, Not Awful: Laudable Liver
It’s been said that liver is a dish that you either love or hate. I’m generally of the former camp, but have to admit that chicken liver hasn’t been a favorite of mine…in the past. Proper cooking and the unique terroir of our pastured chicken means that liver is now a eagerly-anticipated meal around here!
Continue reading “Offal, Not Awful: Laudable Liver”Offal, Not Awful: The Gustatory Delight Of Gizzards
If you’re unfamiliar with the gizzard, it’s a muscular organ, part of the digestive system in poultry that essentially “chews” food for a bird (no teeth, remember?) by grinding it up between muscle wall and against grit contained in the gizzard. Pretty cool, huh? Oh, and, properly prepared, it’s delicious.
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