Liver Recipes

Bring the delicatessen home with our mouth-watering recipes.

Beef Liver Pâté
Ingredients:
• ½ cup plus 2 tablespoons butter • 2 medium onions, chopped • 2 garlic cloves, minced • 1 pound Skylark liver • 1 teaspoon salt • 1½ teaspoons allspice • ¼ teaspoon pepper • 2 teaspoons milk • crostinis or crackers

Instructions:
Heat skillet on low heat. Add 2 tablespoons butter and onions. Cook until caramelized, about 20 minutes. Add the garlic to the skillet and cook for 5 minutes. Remove and transfer to a food processor or blender. Add Skylark Liver to the pan and cook over medium heat until no longer pink inside, about 7 minutes. Let the liver and fat cool for a few minutes, then add to food processor. Add salt, allspice, pepper and milk. Blend until smooth. Eat fresh or chill to harden and further meld flavors. Serve with crostinis or crackers. 

Liver & Onions
Ingredients:
• 1 pound Skylark Sliced Liver • 2 tablespoons butter, divided • 2 large vidalia onions, sliced • 1 cup all-purpose flour • salt and pepper to taste

Instructions:
Remove Skylark Liver Slices from pouch and set aside to allow for thawing. Melt 1 tablespoon of butter in a skillet over medium heat. Separate onion rings, and sauté them until soft. Remove onions, and melt remaining butter in the skillet. In a shallow dish, season the flour with salt and pepper and then coat the liver slices in the mixture. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until brown on the bottom. Turn and cook on the other side. Add onions, and reduce heat to medium. Cook a bit longer to taste.

Rosemary & Garlic Liver Appetizer
Ingredients:
• 2 tablespoons olive oil • 8 ounces Skylark Liver (cut into 8 pieces) • 1 cup all-purpose flour • 2 teaspoons fresh rosemary, chopped • 2 teaspoons fresh garlic, chopped •  1½ cups arugula • salt and pepper to taste  • crackers

Instructions:
Heat olive oil over medium heat in a large skillet. In a shallow dish, season 1 cup all-purpose flour with salt and pepper to taste and then coat the Skylark Liver Slices in the mixture. Add liver, salt, garlic and rosemary. Cover and cook for 5 minutes, turning the liver over to brown on both sides. Remove from the heat and set aside to rest for 5 minutes. On a serving platter, stack a cracker, arugula and liver. Garnish with fresh rosemary. Repeat until all liver is plated. 

Crisp Lemon Calf Liver
Ingredients:
• 6 slices bacon • ¼ cup all-purpose flour • 2 teaspoons dried dill weed • salt • pepper • ½ pound Skylark Calf Liver, cut into bite size pieces • 3 tablespoons butter • 2 tablespoons fresh lemon juice • 1 tablespoon fresh chopped parsley

Instructions:
Heat skillet over medium heat. Add bacon and cook until crisp, drain on paper towel and crumble. Combine flour, dill, salt & pepper in a shallow plate. Coat Skylark Liver in flour mixture and add to skillet. Cook over high heat until crisp on outside but still moist inside (about 4-6 minutes). Remove liver and discard fat from skillet but do not scrape the pan. Melt butter over medium heat and add lemon juice, parsley and crumbled bacon. Put liver back in the pan to ensure it is hot. 

Pork Menudo
Ingredients:
• 2 pounds pork • ¼ pound Skylark Pork Liver • 2 potatoes, diced • 1 medium carrot, sliced • ½ cup soy sauce • 1 small onion, chopped • 3 cloves garlic, minced • 1 cup raisins • 1 cup tomato sauce • 1 cup water •  4 hotdogs, sliced • 2 tablespoons cooking oil • 2 bay leaves • salt and pepper to taste

Instructions:
Combine pork and soy sauce in a bowl. Marinate for at least 1 hour. Heat oil in large skillet over medium heat. Sauté garlic and onion. Add the marinated pork and cook for 5 to 7 minutes. Pour in tomato sauce and water and then add the bay leaves. Bring to a boil, then simmer for 45-60 minutes depending on the toughness of the pork. Add water as necessary. Add Skylark Liver and hotdogs, cook for 5 minutes. Add potatoes, carrots, raisins, salt and pepper. Stir and cook for 8 to 12 minutes. Serves 6.

Layered Liver Cake 
Ingredients:
• ¾ pound Skylark liver • 2 eggs • ½ cup milk • ⅓ cup all-purpose flour • 2 tablespoons oil, plus more for frying • 2-3 carrots, shredded • 1 large onion, chopped • 2 garlic cloves, minced • 1-1½ cups mayonnaise • fresh dill • fresh parsley • salt and pepper  

Instructions:
Heat oil in pan over medium high heat. Add onions and carrots, cook until soft. Puree Skylark Liver and milk in a blender. Pour puree into a mixing bowl. Add eggs, 2 tablespoons of oil, salt and pepper to taste. Slowly mix in flour. Heat oil in a 10” frying pan over medium high heat. Pour batter into pan to make liver crepes. Flip crepe when bottom is browned. Remove from pan and repeat until all crepes are made. In a mixing bowl, combine mayonnaise, garlic, dill, parsley, salt and pepper to taste. On a flat plate, place a crepe in the center. Spread a layer of mayonnaise mixture over crepe. Top with a layer of carrot mixture. Repeat until last crepe is placed on top. Frost layered liver cake with mayonnaise mixture over the top and sides. Slice and serve. 

Liver Pancakes
Ingredients:
• 1 pound Skylark Liver • 2 large eggs • 1 large onion, sliced • 3 tablespoons all-purpose flour • ½ tablespoon salt • 1 tablespoon cooking oil • sour cream

Instructions:
Mince Skylark Liver and onion in a food processor. In a mixing bowl, combine liver mixture, eggs, flour and salt. Heat oil in frying pan over medium high heat. Pour batter into pan. Cook each pancake for 2 minutes per side until there is no juice coming out. Serve with a side of sour cream. 

Warm Liver & Cashew Salad
Ingredients:
• 4 slices of Skylark Liver • ½ cup balsamic vinegar • 2 cups arugula • 2-3 very thin slices red onion • 1 small endive, shredded • 1 ripe avocado, diced • ⅔ cup raw cashews • 2 tablespoons cooking oil

Instructions:
The previous day, rinse the Skylark Liver Slices and put them in a dish to marinate overnight in ¼ cup balsamic vinegar. Rinse the beef liver slices under cold running water and pat them until dry; season liberally with salt and pepper. Heat cooking oil in a heavy bottomed skillet over high heat. When the pan is nice and hot, add the liver slices and sear for one minute per side, long enough for them to obtain a beautiful dark brown, crispy exterior but remain slightly pink on the interior. Remove the liver slices to a plate and deglaze the pan with ¼ cup balsamic vinegar. Let the vinegar reduce by about half, which should take approximately 30 seconds. Remove from heat. Preheat a few tablespoons of cooking oil in a small skillet over medium high heat. When the pan is hot enough, add the cashews and toss them around until they take on a nice golden coloration. Sprinkle with salt and set aside. Divide the arugula, endive, onion slices and avocado between two plates. Slice the liver on a diagonal and place over a bed of salad. Sprinkle with the warm toasted cashews and balsamic reduction.
Credit: The Healthy Foodie

Beef Liver Creole  
Ingredients:
•1 pound Skylark Beef Liver • 1 cup all-purpose flour • 1 stalk celery, chopped • 1 medium onion, chopped • 1 medium green pepper, chopped • 1 garlic clove, crushed • 1 (16 ounce) can stewed tomatoes  • ¼ cup water • dash hot sauce • salt and pepper to taste