Enjoy the nutritional value of liver without the harsh taste!
Prep Time:5mins
Cook Time:15minutes
Servings: 4
Author: Alizabeth Anderson
Ingredients
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3 tablespoons salted butter or tallow
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1 large yellow onion, sliced
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1 pound bison,beef or elk liver, sliced into thin strips
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¼ cup bone broth (elk, beef bison)
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1 tablespoon all-purpose flour or GF flour
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Salt and pepper to taste
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1/2tsp garlic powder
Directions
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Melt the butter/tallow in a large skillet over medium-high heat. Add the sliced onions and cook them until they are softened, for about 5 minutes.
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Add the liver strips to the skillet and cook them for about 5 minutes per side, or until browned, season with salt,pepper and garlic.
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Once everything is cooked through, add 1 tablespoon of thebone broth to the flour andmix until it forms a paste.
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Add this mixture to the rest of thebone broth, then add it to the skillet andbring it to a boil.
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Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
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Serveimmediately.
