Best 4 Baked Liver Recipes
**Baked Liver: A Classic Dish with a Modern Twist**
Baked liver is a classic dish with a rich, savory flavor that has been enjoyed for centuries. It is a versatile dish that can be prepared in a variety of ways, making it a popular choice for home cooks and professional chefs alike. This article presents a collection of baked liver recipes that showcase the diversity and appeal of this classic dish. From simple and traditional preparations to more adventurous and innovative takes, these recipes offer something for every taste and skill level. Whether you are a seasoned liver lover or looking to try something new, this article has the perfect recipe for you. So, get ready to explore the delicious world of baked liver and discover why it remains a culinary favorite.
**Recipes included in the article:**
* **Classic Baked Liver:** This traditional recipe is a great starting point for those new to baked liver. With simple ingredients and straightforward instructions, this recipe delivers tender, flavorful liver that is sure to please even the most discerning palate.
* **Baked Liver with Bacon and Onions:** This recipe adds bacon and onions to the classic preparation, creating a dish that is both savory and aromatic. The bacon adds a smoky flavor while the onions provide a sweet and caramelized balance.
* **Baked Liver with Apples and Sage:** This recipe takes a more adventurous approach by incorporating apples and sage into the mix. The apples add a touch of sweetness and acidity, while the sage provides a subtle herbal flavor.
* **Baked Liver Pâté:** This recipe transforms liver into a smooth and creamy pâté that is perfect for spreading on crackers or bread. It is a great way to use up leftover liver and is a delightful addition to any appetizer spread.
* **Baked Liver with Mushrooms and Red Wine:** This recipe combines liver with mushrooms and red wine to create a rich and decadent dish. The mushrooms add an earthy flavor while the red wine lends a subtle fruity note.
TENDER BAKED CHICKEN LIVER RUMAKI
This version of these popular little hors d'oeuvres was shared with me by Chef Claude of the Pinetop Country Club chef, here in Arizona. He bakes his rumaki which leaves them still soft and moist when fully cooked rather than a hard, dry lump. My husband and I love this version and can make a meal of them! Since these marinate, you must start them early. Marinating time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Wash and trim chicken livers; cut each in half. Cut bacon strips in half and precook strips halfway. This is important since otherwise they would not finish cooking in a timely manner when baked. Be sure not to cook the bacon till it is crispy or it will not wrap around the livers properly.
- Wrap one bacon strip around each liver half. Some people also include a water chestnut half with the liver, but I do not.
- Fasten bacon around liver with a toothpick.
- In a bowl or large plastic storage bag, combine the soy sauce, brown sugar and bourbon, if used. Add the prepared rumaki and cover the bowl or seal the bag. Allow to marinate for 6 to 8 hours or two hours at the least. Drain well.
- Arrange rumaki on a baking sheet with sides. Bake in a preheated 325 degree oven for 1/2 hour or until cooked as desired.
Nutrition Facts : Calories 229.5, Fat 18.9, SaturatedFat 6.3, Cholesterol 156.5, Sodium 678.1, Carbohydrate 2.8, Fiber 0.1, Sugar 2.3, Protein 11.4
BAKED CALF LIVER AND ONIONS WITH GRAVY
I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.
Provided by Burgs country kitch
Categories Beef Organ Meats
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
- Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
- Cover with remaining soup mixture.
- Cover dish with foil and bake at 350 for 1-1/2 hour.
- Serve with mashed potatoes.
BAKED LIVER
This recipe is from my grandma she was a wonderful cook and baker. I will always cherish her recipes.
Provided by susan simons
Categories Other Main Dishes
Number Of Ingredients 11
Steps:
- 1. Set oven at 350 degress. Greese a baking dish. Put onions in pan, dot with maragrine. Add wine, parsley, bay leaf, and thyme, salt and pepper, and water. Cover pan with foil. Bake 30 minutes. Coat liver with flour. Arrange on onion mixture. Cover and bake 30 minutes. Remove foil and bake 10 minutes.
LISA'S BAKED LIVER AND BACON
I wanted to find an easier way of making liver for my family and a healthier way than frying, I came up with this one, if you are a liver lover you will love this recipe :) My hubby hates liver, BUT he will eat mine when I do it like this and he loves it.. minus the onions of course lol I hope you enjoy this recipe as much as my...
Provided by Lisa Walker
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Cover cookie sheet with tin foil and spray generously with cooking spray.
- 2. On one plate add flour and season it with salt and pepper, on the second plate put your bread crumbs on it. In a bowl beat your egg and add the milk
- 3. Take liver slices and lightly flour, then dip them in the egg mixture then the bread crumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done
- 4. Once you are done, place 2 1/2 slices of bacon on each piece of liver. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces.
- 5. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
- 6. Fry onions in a frying pan with butter, and I also add gravy on top of ours, I just use our fav packaged gravy for the liver. Enjoy
Tips:
- Choose fresh liver: The fresher the liver, the better it will taste. Look for liver that is a deep red color and has no blemishes.
- Soak the liver in milk: This will help to remove any impurities and make the liver more tender.
- Use a flavorful marinade: Marinating the liver in a mixture of herbs, spices, and liquids will help to add flavor and keep it moist during cooking.
- Cook the liver over medium heat: Cooking the liver over medium heat will help to prevent it from becoming tough.
- Do not overcook the liver: Overcooked liver will be tough and dry. Cook the liver until it is just cooked through, or to an internal temperature of 160 degrees Fahrenheit.
Conclusion:
Baked liver is a delicious and nutritious dish that can be enjoyed by people of all ages. By following the tips above, you can ensure that your baked liver is tender, flavorful, and cooked to perfection. Serve baked liver with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.
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