Friday, July 26, 2013

Sauteed Liver and Onions with Red Wine Vinegar


12 ounces grass fed Beef Liver or Bison, cut into 1/4 inch thick slices

1 1/2 tbsp coconut oil or butter

1 large clove garlic, minced

1 onion, sliced

1/4 cup bone broth or vegetable broth

1 1/2 tbsp red wine vinegar

salt and pepper to taste


1. Sprinkle liver with salt and pepper. Melt oil in a large skillet over medium-high heat and saute onions till tender and add liver and garlic. Saute for about 3 minutes. Pour liver and onions onto a plate.

2. Add broth and vinegar to the skillet and boil for 1 minute. Season with salt and pepper and spoon over the liver and onions.

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