Before I was vegetarian I used to love to cook livers. I would soak them in milk to take the bitterness out. The secret to good livers does not involve any milk. You need to get livers fresh from healthy, pasture raised, grass fed animals. I recently got some excellent lamb liver from a local farmer at Carrell Farms . Once you have good liver, all you have to remember is to rinse them well before cooking. You want to rinse the blood away. If you are getting fresh lamb and beef liver from a farmer, you may have to slice them yourself. You can find videos on YouTube on how to slice your liver.
- Carmelize onions in coconut oil. Push them to the side of the pan and turn off the heat.
- Mix salt into coconut flour.
- Rinse livers well and place them in bowl.
- Dredge livers in flour mixture and place in pan with onions. Sprinkle any extra flour on onions. Add duck fat and turn heat on medium.
- Cook livers 3-5 minutes per side. It may be a little longer on the first side as the heat is just coming back up. Livers are done when they are still slightly pink inside, but browned on the outside. Mix the onions into the cooking livers once they get going a few minutes.
Before my vegetarian days, I would stuff Cornish hens with stuffing. Now that I am not only gluten free, but completely grain free, I stuff my hens with herbs and lemon for flavor.
Cornish hens are fun to serve. Because they are small, I like to give each person their own hen. My family loves the flavor and my young son like the fact he has his own bird to devour.
Cornish hens are also great to serve for guests, giving each plate a formal appearance. I think these would be delicious served with my cranberry brussels sprouts. That would make for a beautiful presentation!
- 4 Cornish hens
- 1 lemon, quartered
- rosemary and tarragon sprigs, cut into 4- 2 inch piece
- avocado oil
- salt and pepper, to taste
- Preheat oven to 350 degrees
- Rinse hens, place on baking sheet. Stuff each hen with one sprig rosemary, one sprig tarragon and 1/4 lemon wedge.
- drizzle hens with avocado oil and massage into skins.
- sprinkle with salt and pepper, to taste.
- roast 45 minutes- 1 hour until internal temperature is 165 and juices run clear. Baste after 20 minutes with some avocado oil, salt and an optional splash of wine.
Talk about easy. This recipe is one for a busy day. I have made the following version. But, I would think you could use other types of poultry. You might have to adjust cooking times.
- 2 lbs quail legs
- 2 TB oil of choice (olive, coconut or my favorite is 1TB olive oil and 1 TB avocado oil )
- 1 clove minced garlic
- 1 tsp chopped fresh rosemary, optional
- salt and pepper to taste
- preheat oven 400 degrees
- rinse quail legs and place them in a bowl
- toss with remaining ingredients
- spread out on baking sheet
- baking 20 minutes or until starting to brown