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Liver Creole

by Fluffy
liver creole

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Liver Creole

This is my liver creole recipe that I came up with. A perfect recipe to make liver tasty to eat for even the most stubborn of family members.

Liver Creole

When you are making food from an animal that was killed, it pays to use every part of the animal to ensure you get the most calories possible from the kill. Part of the animal that gets overlooked in a lot of kitchens is the liver. The liver is filled with a ton of vitamins and nutrients that you can’t get elsewhere on the animal. People don’t usually eat it though because it isn’t palatable. Well, you just gotta spice it up! This meal serves a family of 4.

Back when I was a kid my father would get liver now and then from the butcher. Back then, people would eat liver more often because of the great nutritional value it had. We’d eat liver and onions every once in a while and while it was alright, it was never really my favorite. As a result I found my own recipe to make it much more palatable.

Liver Creole

This is one liver recipe that will make any of your family members excited to eat.  Seriously, my husband has in the past stated that he can’t eat liver and that it smells bad. When I gave him this I had to inform to him that he was in fact eating liver and he couldn’t believe it!

Anyway, I hope you and your family enjoys this liver creole recipe. If they’re anything like my family, they’ll love it!

Ingredients:

4 slices bacon, diced

1 lb calves or baby beef liver

2 tbsp flour

1/3 cup diced green pepper

1 can (1lb) tomatoes

1/8 tsp cayenne pepper

1/2 tsp chili powder

1 1/2 tsp. salt

Liver Creole

Instructions:

Fry bacon until crisp.

Remove bacon and all but 3 tbsp fat.

Dredge liver in flour and brown in drippings.

Put bacon and other ingredients over liver.

Cover and simmer for 45 min.

Enjoy!

-Fluffy

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Liver Creole


  • Author: Fluffy

Description

When you are making food from an animal that was killed, it pays to use every part of the animal to ensure you get the most calories possible from the kill. Part of the animal that gets overlooked in a lot of kitchens is the liver. The liver is filled with a ton of vitamins and nutrients that you can’t get elsewhere on the animal. People don’t usually eat it though because it isn’t palatable. Well, you just gotta spice it up! This meal serves a family of 4.


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Ingredients

  • 4 slices bacon, diced
  • 1 lb calves or baby beef liver
  • 2 tbsp flour
  • 1/3 cup diced green pepper
  • 1 can (1lb) tomatoes
  • 1/8 tsp cayenne pepper
  • 1/2 tsp chili powder
  • 1 1/2 tsp. salt

Instructions

  1. Fry bacon until crisp.
  2. Remove bacon and all but 3 tbsp fat.
  3. Dredge liver in flour and brown in drippings.
  4. Put bacon and other ingredients over liver.
  5. Cover and simmer for 45 min.

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