{"id":617,"date":"2021-12-04T16:53:53","date_gmt":"2021-12-04T16:53:53","guid":{"rendered":"https:\/\/prisedujour.com\/?p=617"},"modified":"2021-12-04T16:56:25","modified_gmt":"2021-12-04T16:56:25","slug":"classic-moose-liver-with-onion","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/12\/04\/classic-moose-liver-with-onion\/","title":{"rendered":"Le meilleur du reste\u00a0: foie d'orignal avec oignon"},"content":{"rendered":"
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The Best of the Rest: Classic Moose Liver with Onion <\/h2>Course: Main<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

1<\/p>hour <\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Moose liver with onions<\/strong><\/li>
  • <\/span>

    1 lb of moose liver, sliced in 1 cm (1\/2″) thick slices<\/span><\/p><\/li>

  • <\/span>

    1 cup of milk, or as needed<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of butter<\/span><\/p><\/li>

  • <\/span>

    2 large onions, sliced<\/span><\/p><\/li>

  • <\/span>

    2 cups of all purpose flour<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt or to taste<\/span><\/p><\/li>

  • <\/span>

    1 tsp of ground black pepper or to taste<\/span><\/p><\/li>

  • Pan sauce (optional)<\/strong><\/li>
  • <\/span>

    1 cup of red wine<\/span><\/p><\/li>

  • <\/span>

    1 cup of beef broth<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of dijon mustard<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of Worcestershire sauce<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of heavy cream<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of flour (or to taste)<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of butter (optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Moose liver with onion<\/strong><\/li>
    • Rinse the liver slices under water. Place in a bowl and cover with milk for one to two hours (important step to remove a lot of the iron taste from the liver)<\/li>
    • Heat a large skillet under medium heat. Add 1 tbsp of butter and the onions. Cook until lightly brown and al dente, 5-8 minutes. Remove the onions from the skillet<\/li>
    • Mix the flour, the salt and the pepper in a flat plate. Drain the milk from the liver and roll the liver slices in the flour until uniformly coated.<\/li>
    • Turn the heat to medium-high under the large skillet. When hot, add 2 tbsp of butter and some liver slices. Do not overlap the liver slices, you may need to do more than one batch. Cook the liver until it is medium and the flour is brown, 2-3 minutes per side.<\/li>
    • Done! Serve the liver topped with the onions and, optionally, the pan sauce. Recommended sides are: mashed potatoes, grilled vegetables and\/or rice<\/li>
    • The pan sauce (optional)<\/strong><\/li>
    • When the liver is done and removed from the pan, deglaze the bottom of the pan with the wine. Rub the bottom of the pan with a wooden spoon to lift the fond, bring to a boil and reduce for 2 minutes. Add the beef broth and reduce for 2 minutes<\/li>
    • Add the dijon mustard, the Worcestershire sauce, the cream, and, optionally, the butter. The butter will make a richer sauce<\/em>. Incorporate and, if desired, adjust the thickness by adding flour. Done!<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The moose liver can be replaced with pork liver from the grocery store<\/li>
      • The moose liver can be replaced with any game liver. Adjust the time of cooking depending on the size.<\/li><\/ul>\n\t\t\t\t<\/div>