Three Lily Farm Blog

Forest and Farm to Table

Liver and Onions

Mention the fact that you eat liver and chances are you will hear this response, "Eww, gross!". Despite once being a dietary staple for generations, these days, society sees liver as one of the more less desirable cuts of meat. It's ashame because the standard American diet is seemingly void of the health promoting nutrients that is readily found in high quality liver.  My mother recalls eating liver weekly as a child and into her adulthood. One of the more inexpensive cuts, liver is a nutrient dense food that was once seen as an essential food for health.

Have you ever seen footage of a lion killing it's prey? Have you noticed the first thing they always go for once the animal is killed? The organ meats are the most desired parts of the animal and most flesh will be left behind for the scavengers. In traditional cultures, organ meats were also highly prized, with leaner cuts of meat usually getting tossed to the dogs.

But Liver stores Toxins

Wrong.. While the liver does assist in neutralizing toxins, it does not store them. Built up toxins in the body will be stored in fatty tissues and in the nervous system. What the liver does store, is important nutrients like folic acid, B12, vitamins A, D, E, and K. Minerals like iron and copper can also be found in quality sources of liver.

How to Make Liver Edible?

Although I find the recipe below a easy way to get liver into my diet, I know many just can't handle the taste. So for those who want to eat liver, but rather not taste it, I find minced liver added to a meatloaf or meat sauce a great way to take int he nutrients, but hide the flavor. A French classic, liver pate is also another great way to get liver into your body and can be spiced up with numerous herbs and spices and additional flavors.

Liver and Onions is a classic dish. As the onions cook down, the sugars come out and add a nice balance to the savory liver taste. Experiment with the seasonings and work on getting liver or other organ meats into your diet. I look forward to hearing how it goes!


  • 1/2 pound Grass Fed Beef, Lamb, or Pastured Chicken Liver
  • 2-3 cups Raw Milk
  • 1 large Onion, sliced thin
  • 2 Garlic Cloves, minced
  • Sea Salt, to taste
  • Frank's Finest Mexican or BBQ Seasoning
  • A side of Fermented Vegetables


3-4 hours before you wish to eat, soak the livers in the milk. Soaking the livers in milk seems to dull out the somewhat intense flavors.

When you are ready to  your meal,  prep your onions and garlic.

Remove the liver from the milk and rinse well. Then use a towel to pat dry. Season liberally with the seasonings and sea salt.

Heat a large heavy bottom pan and add a few Tablespoons of lard or ghee. Saute the onions, stirring often, until they soften and begin to caramelize. Add the garlic cook until fragrant, then push towards one side of the pan. As the onions sweeten, they will compliment the seasoned liver.

Add the seasoned liver and cook on one side for 3 minutes.

Overcooking the liver will yield it tough and chewy so be mindful not to cook for too long. A temperature of medium-rare will create the best tasting dish.

Serve with a good sized portion of fermented vegetables and enjoy!