Liver et Oignons Caramélisés

Posted by francis keyser Monday, October 1, 2012
Taste Level: VGR
Cost: $20 and under
Serves: 2
Prep Time: 1-2 hours
Cook Time: 30-35 min.
Difficulty: 1

I really really really tried my hardest to make a liver dish that Zo would enjoy.  She had never had liver and organ meats freak her out a bit.  I decided to go with the classic liver and onions with a Francis twist to it.  I soaked the liver in a mixture of whiskey, lemon juice and buttermilk to try to remove some of the bitterness, toughen up the meat a little and give it a tiny kick.  I then came up with a caramelized onion sauce that would have a little tang to it but match well with the bold liver flavor.  Zo took her first bite, was enjoying the flour crust... and then the liver flavor kicked in and I thought she was going to spit it right out at me.  I loved it.  I took it to work and everyone that enjoyed liver and onions adored it... But I could not get the one I adored to love it as much as I do.  I suppose that means more of this delicious dish for me!

Ingredients:
Liver
1.3 lb beef liver
3/4 cup buttermilk
1/4 cup Ridgemont reserve whiskey
3 tbsp volcanic lemon juice
2 tbsp lard

Topping
2 vidalia onions (sliced into rings)
3 tbsp butter
1/4 cup olive oil
1 tbsp white truffle oil
salt and pepper to taste

Gravy Bed
1 cup beef broth
3 tbsp almost crisped bacon bits
3 cloves garlic
3 tbsp Italian parsley
1/2 cup red wine
1/2 cup beef broth
1 tbsp Dijon mustard

Flour Dredge
1 1/2 cup all-purpose flour
2 1/2 tsp smoked paprika
2 tsp white pepper
1 tbsp garlic powder
2 tsp onion powder
3/4 tsp cumin
1 tbsp fresh crack pepper
kosher salt (to taste)

Dredge
Mix all ingredients together in  a medium mixing bowl until even.

Topping
Heat butter and oils in a medium sauce pan for 3-4 minutes over medium high heat.  Add onions, salt and pepper cooking for 10-12 minutes.  Remove from pan for later use.

Liver
Soak liver in whisky, lemon and buttermilk mixture for 1-2 hours.  After soaking slice into 1 inch wide slices and pat dry.  Dredge slices in flour mixture and let sit 5 minutes. 

Heat lard in the same sauce pan used to cook onions over medium high heat.

Once lard has melted once again dredge liver slices. Add 3-4 slices at a time to the sauce pan and cook for 2-3 minutes per side. Place slices as they finish cooking onto a paper towel covered plate in a warm area.

Gravy Bed
Whisk together all ingredients in a medium bowl until even.  Pour into sauce pan, deglaze and scrap up any flour bits stuck to the pan for 2 minutes. Then add onions and cook down until thick (7-10 minutes.)

Place liver over bed of sauce, then drizzle a little over the top and enjoy!

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