Liver and onions is a dish that has been served wildly throughout the US, primarily in the south and midwest, and is still popular even today. There are many great reasons for cooking up a pot of liver and onions. First, is that the liver is an incredible cut of meat, densely packed full of nutrients with a great meaty texture and flavor. And secondly, we believe in utilizing all parts of an animal, so finding a great recipe to keep anything from going to waste supports sustainability!
To help dilute the liver flavor, soak the liver in buttermilk for 2 hours prior to cooking. *If dealing with a dairy allergy or intolerance, you can also use pickle juice.
Heat a large cast iron skillet and add butter and 1 tablespoon of oil.
Add garlic and onions and cook until translucent and beginning to caramelize.
Remove garlic and onions and set aside.
Add one tablespoon of olive oil to the cast iron skillet. Add the liver strips. Season with salt and pepper and cook until the internal temperature reaches 160 degrees.
Add onions back to the pan. Sprinkle with fresh parsley.
Serve immediately with rice, mashed potatoes, or tortillas.
