(Image 7 of 52) Copyright © weston voss
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This recipe looks good, and I will try it. Never thhgout about using milk! I love both beef and pork liver from SGR, and my way of cooking it is to simply dredge the liver pieces in seasoned flour and brown them on both sides in a skillet with about 1/2 of hot rendered lard in the bottom. Remove browned liver pieces from skillet and add 2 onions, sliced. Fry onions until caramelized. Add liver back to skillet, then add water or broth to taste. Cover skillet and cook on low until desired doneness. Yummy!