Bison Liver with Onions
Bison Recipe
1Setup & Prepare
About This Recipe
Properly cooked bison liver stays tender and mild while caramelized onions add sweetness. This nutrient-dense dish provides exceptional health benefits.
Cultural Context
Organ meats were highly valued across Plains cultures for exceptional nutritional density. This preparation adapts traditional liver and onions to bison, honoring the complete use of the animal while providing superior nutrition.
2Ingredients
Shopping List
3Cooking Instructions
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Soaking: Soak liver slices in milk for 30 minutes to remove any bitterness. Pat dry.
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Bacon: Cook bacon in large skillet until crisp. Remove and set aside, leaving fat in pan.
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Onions: Add 2 tablespoons butter to bacon fat. Cook onions with sugar over medium heat until deep golden brown, about 20 minutes. Remove and keep warm.
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Dredging: Season liver with salt and pepper. Dredge lightly in flour, shaking off excess.
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Cooking Liver: Add remaining butter to pan over medium-high heat. Cook liver 2-3 minutes per side until browned outside but still slightly pink inside.
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Assembly: Top liver with caramelized onions and bacon.
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Service: Garnish with fresh parsley and serve immediately.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook liver or it becomes grainy
- Soaking in milk reduces any strong flavor
- Bison liver is milder than beef liver
- Extremely high in nutrients
Wine Pairing
Bold Malbec or Syrah complements the rich liver.
Nutrition Facts
Per serving: 420 calories, 42g protein, 18g fat, 22g carbohydrates. Exceptional source of iron, B-vitamins, and vitamin A.
