Liverloaf
Posted by Megan Baugh on Fri, Feb 05, 2010 @ 01:23 PM
This post and recipe are courtesy of Stanley Fishman, author of Tender Grassfed Meat.
Liver from grassfed cattle is one of the healthiest foods you can eat. It is full of vital nutrients, including all of the B vitamins, Vitamin A and Vitamin D, most amino acids, and many other substances that are crucial for good nutrition. All of these nutrients are in a form that is easy to digest and absorb. It used to be the custom in the US and Europe to eat liver at least once a week. Today, most people never eat liver.
Why? For one thing, many people think the liver is used to store toxins. That is not true. The liver stores nutritive substances that are often used to remove toxins from the body. If you want to avoid toxins in your meat, one of the best things you can do is to eat only grassfed meat. Also, the liver from factory cattle is far less nutritious and very unappealing, to say the least. Many people have given up liver for good after one taste of the factory version. Even grassfed liver can have a taste and texture that many do not like, and can be difficult to deal with in its natural form, due to membranes and veins that are difficult to remove from the slippery meat.
The Europeans discovered the solution to the taste of liver long ago — butter and onions.
US Wellness has solved the texture and trimming issues by developing a wonderful raw sausage known as Raw Braunschweiger. This ground mixture is 60% grassfed beef and 40% grassfed beef liver. We made a meatloaf yesterday using this sausage, along with the European method of butter and onions. How did it taste? A picture is worth a thousand words, so here is a picture of the serving dish not too long after we started eating.
Liverloaf
Serves 4
1 pound U.S. Wellness uncooked braunschweiger
2 slices whole grain bread, (either sourdough or made from sprouted grains), cubed
1 medium onion, finely chopped
3 tablespoons pastured butter
1 free range organic egg
¼ cup full fat cream, (raw or organic)
1. Place the cubed bread in a blender and process into crumbs.
2. Melt the butter over medium heat in a heavy bottomed frying pan. When the butter is hot and bubbly, add the onions and sauté for 5 minutes. Place the sautéed onions in a large bowl. Add all of the other ingredients, including the breadcrumbs, to the bowl. Mix well.
3. Preheat the oven to 400 degrees. Place the mixture into a 1 quart loaf pan and form into a loaf. Bake for 40 minutes.
Serve and enjoy this delicious liverloaf.
For more great recipes, check out Stanley's cookbook Tender Grassfed Meat.