random 659 Posted October 27, 2013 Report Share Posted October 27, 2013 hi all,i've been thinking of using liver in a stew and have heard mixed things about it being too strong etc,so would just like to know if anyone does this and has any tips like which veg goes best and roughly how much liver stuff like that thanks... Quote Link to post Share on other sites
Westy76 546 Posted November 20, 2013 Report Share Posted November 20, 2013 Soak liver in milk overnight to get all impurities out really makes a difference. Use lamb or calves liver,pigs liver is stronger. Liver bacon and onions with herbs done in the oven is the food of gods!!!! Quote Link to post Share on other sites
the_stig 6,614 Posted November 20, 2013 Report Share Posted November 20, 2013 liver tends to crumble to nothing if you do it in a stew ----westy I`m with you my nans oven cooked liver, bacon, sausage and onion with mash and thick gravy was out of this world my mums on the other hand was shite Quote Link to post Share on other sites
Westy76 546 Posted November 20, 2013 Report Share Posted November 20, 2013 Sausage aswell I'm liking your work!!!! Quote Link to post Share on other sites
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