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Elk liver?

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Elk liver?

hungry_pangolin | Jun 10, 2008 08:59 PM

So, I purchased some frozen elk liver from a local organic producer. I let it defrost slowly in the refrigerator. I marinated it in a melange of red wine, balsamic, salt, pepper, rosemary, sage, and thyme, for about 60-90 minutes. I sauteed it in a butter/olive oil mix to medium rare. The flavour was good, about between beef liver and baby beef liver (not gamey at all). My problem was the texture. It was tougher than I anticipated, like old beef liver without the strong flavour. This wasn't a problem for me, but I want to improve this for when/if I serve it to guests. Suggestions?

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