sbeaudry
Jedi Council Member
Hello,
I just wanted to share the lunch I just had. I marinated some grass fed goat liver for about a half hour in olive oil and apple cider vinegar then cooked it low and slow with a bit of sea salt and turmeric until it was medium rare. Delicious! It was suggested to me by one of the employees of a local farm that, though this person had hated liver in the past, goat liver was quite good, so I figured give it a try. I like liver as it is, but have to say that this was milder than beef and wonderful at medium rare, cooked very simply. Easier than pate and it's now one of my favorites for an easy meat fix. Enjoy!
I just wanted to share the lunch I just had. I marinated some grass fed goat liver for about a half hour in olive oil and apple cider vinegar then cooked it low and slow with a bit of sea salt and turmeric until it was medium rare. Delicious! It was suggested to me by one of the employees of a local farm that, though this person had hated liver in the past, goat liver was quite good, so I figured give it a try. I like liver as it is, but have to say that this was milder than beef and wonderful at medium rare, cooked very simply. Easier than pate and it's now one of my favorites for an easy meat fix. Enjoy!
