Ok, granted; this is probably not the most useful recipe I have ever shared. But tell me, could you resist posting a recipe for Moose Liver if you had cooked it?
I am using “cooked” in a very wide sense here. The only thing I did was to slice the liver. The Swedish friends I was visiting did all the cooking.
I really do not enjoy the more readily available types of liver. So this started out as an experiment. But I can honestly tell you that Moose liver is absolutely delicious! I took so much pleasure in it, that I not only took second and thirds (and fourths I think) I also wanted to share the joy so much, that I kept piling more and more on everybody else’s plates . Believe me, we enjoyed every last little morsel of that huge liver.
A big thank you to JKB and RB for their hospitality and this amazing experience!
1 Moose liver
about ¾ -1 liter of milk
oil or butter
- Put the liver in a dish that is only slightly wider and higher than the liver.
- Fill the dish with milk until the liver is covered.
- Cover the dish with cling film and place in the fridge for about 1-5 hours (or even over-night).
- Remove the liver from the milk and pat dry.
- Slice the liver into thin slices.
- Heat butter or oil in a frying pan. Turn heat to medium high. Fry the liver brown on one side. Flip and fry just brown on the other side. (Try to avoid turning the liver more than once).