Spanish Liver and Onions Recipe

Serving size

4-6

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 and pepper
Garnish: toasted slivered almonds and fresh chopped parsley

How to make it

1

Removing the thin membrane that covers the liver is an optional step that helps with the overall texture of the meat. To do so, you can try to “peel” the outside while the liver is still whole, or do so after it has been cut into slices using scissors or a sharp knife. Also, cut out any large membranes or vessels.

Slice the liver into 1/4” thin pieces and soak in salted cold water (ratio of 2 T salt dissolved in 4 C water), acidic water (juice of half a lemon in 4 C water) or milk for at least one hour. Rinse well and repeat as necessary to drain the blood from liver.

Pat the sliced liver dry with paper towels before cooking and season with a sprinkle of salt and pepper. Mash the cloves of garlic into a pulp using a mortar and pestle (or using the back of a knife and mincing to form a paste) to release the fragrant oil.

Preheat a large sauté pan over high heat and add a tablespoon of oil or butter. Sear each slice for two minutes per side until brown. Don’t overcook or the texture will be rubbery. Set aside.

Reduce the heat to medium high. Add an additional tablespoon of oil/butter and sprinkle in the sliced onion. Cook the onions down for several minutes until translucent and are just about to start caramelizing. Add the garlic and almond meal. Cook for one additional minute and deglaze the pan with sherry, scrapping up the fond at the bottom. Add the stock, sprigs of thyme and smoked paprika. Stir to incorporate and allow the sauce to gently simmer and reduce for another 5-8 minutes. Turn the heat off the burner and swirl in a pat of butter to finish. Return the sliced liver to the pan and garnish with slivered almonds and chopped parsley.

Serving size

4-6

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 and pepper
Garnish: toasted slivered almonds and fresh chopped parsley