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BTD Forums  /  Cook Right 4 Your Type  /  Goat Liver?
Posted by: gulfcoastguy, Sunday, June 23, 2013, 3:29am
Tonight I bought a package of locally farmed goat liver($2.94 lb). The goat itself was 9 to 10 dollars a pound. Goat is a diamond and beef liver is a diamond so I'm going to guess goat liver is a diamond. I've had lamb liver and liked it back when we raised them and I suspect the same for goat liver. Hmm? Seasoned with red pepper and salt, dipped in egg wash, rolled in oatmeal, and fried in butter maybe?   Suggestions other than "Ick! liver!" are welcome.
Posted by: ABJoe, Sunday, June 23, 2013, 3:45am; Reply: 1
I suspect that your logic in establishing a rating for the goat liver is accurate.

I like liver so much, and don't like cleaning up cooking messes, that I have gotten rather lazy in my cooking of it.  I just warm up the skillet, put ghee in and put the liver in to fry.  I sometimes sprinkle a bit of granulated garlic on it, but not every time.  I make sure that I don't get it too done, as it turns to shoe leather when it gets overdone.  I pair it with steamed green peas, as that is a GH combo for me.

I do sometimes saute onion or onion and apple to put with it, as well.

However you make it, I hope you enjoy!
Posted by: shoulderblade, Sunday, June 23, 2013, 3:53am; Reply: 2
Sounds like a good bet to me. You certainly have to love the price difference esp when you consider the liver is likely of greater nutritional value.

I have no special or elaborate recipe but one thing I have done in the past is cook the liver then cut it into cubes and add it to a soup or stew. I have often thought that having a dinner of it was maybe too much of a good thing, a big rush of nutrients a lot of which were going to go right past you whereas spreading it out gets the mileage. I have no proof that this is valid but I do enjoy a little taste of it in things.
Posted by: gulfcoastguy, Sunday, June 23, 2013, 4:07am; Reply: 3
Thanks for reminding me of the granulated garlic Joe. SB I will put the left overs in the fridge. They'll be okay warmed up or the dog can help me out.
Posted by: Spring, Sunday, June 23, 2013, 4:42am; Reply: 4
Calf liver is a black dot for me. When I was growing up that was my favorite meat. I never could understand why nearly everyone else hated it! My sons liked it until they were influenced by the negative remarks from their friends. One son still loves chicken liver. I can't stand either chicken or calf liver if it is overcooked. It is horrible.
Posted by: ruthiegirl, Monday, June 24, 2013, 12:08am; Reply: 5
I've had liver just sauteed in oil with salt and onions. I've added eggs to make a liver omelette, or cooled it and then pureed for chopped liver. I've never had liver breaded and fried.
Posted by: shoulderblade, Monday, June 24, 2013, 12:40am; Reply: 6
Quoted from ruthiegirl
I've had liver just sauteed in oil with salt and onions. I've added eggs to make a liver omelette, or cooled it and then pureed for chopped liver. I've never had liver breaded and fried.

Neither have I. I like it so much pretty well simply cooked I have never gotten around to developing recipes. ;D

Posted by: Lloyd, Monday, June 24, 2013, 1:27am; Reply: 7
Quoted from gulfcoastguy
Goat is a diamond and beef liver is a diamond so I'm going to guess goat liver is a diamond.


Comparing the nutritional profiles of beef liver vs. goat liver is going to be the more productive evaluation.

For example, are other livers avoids? Just because the meat of the animal is beneficial does not imply that the liver will be the same rating as that of another animal.

Which is no reason not to enjoy the liver that you already bought.
Posted by: gulfcoastguy, Monday, June 24, 2013, 2:00am; Reply: 8
It was thick cut and very delicious and milder than beef liver.Like lamb liver just as I thought. The oatmeal breading didn't stick very well. Maybe if I use oat flour and thinner cut liver? Anyhow I think it's a diamond.
Posted by: Jane, Monday, June 24, 2013, 7:12pm; Reply: 9
Sounds good to me.  I love chicken livers just fried in a little olive oil with onions.  I think my mother may have dusted it in a little flour occasionally but I've always just cooked it with olive oil.  Sometimes I throw in some mushrooms too.  Delicious!  Never tried either lamb or any other kind of liver other than chicken or beef.
Posted by: gulfcoastguy, Monday, June 24, 2013, 9:43pm; Reply: 10
Well in the past I had lamb because we raised lambs and turkeys. Much better fresh with minimal grain feed. The goat is the closest grocery store trying to appeal to green people or food snobs. They know they can't match Walmart on prices so they go for variety and quality.
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