Spanish Liver and Onions | MeatEater Cook
Many countries around the world celebrate eating nose to tail, but the liver is not a popular menu item here in the states. I always try to introduce uncommon cuts of meat to others in a way that is...
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Ingredients
- Liver from a young deer (1 1/2 – 2 lb.)
- Salted water, lemon water or milk for soaking
- 1 medium onion, sliced
- 4 cloves of garlic
- 1 T almond meal
- 3/4 C sherry
- 1/4 C stock (poultry or game)
- 2-3 sprigs of thyme
- 1 1/2 t.smoked paprika
- Pat of butter to finish
- Fat for cooking (Oil/butter)
- salt
- pepper
- Garnish: toasted slivered almonds and fresh chopped parsley
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