Beef Liver with Fig, Bacon and Caramelized Onion Compote [or the ultimate beef liver recipe]
If my previous Beef Liver recipe made me a believer, this new one just made me an real fan.
I simply can’t believe that I, as in “moi”, was sitting there, eating liver, and actually going “OMG YUM” with each and every bite.
And I’m not exaggerating in the least. This was genuinely, incredibly yummy.
You see, when cooked right, beef liver is unbelievably tender and moist and juicy and almost velvety! It’s got a texture that’s simply unrivaled by any other cut of meat. So really, the trick is to cook it at very high temperature for a very short amount of time. The interior HAS to remain a little bit on the pink side.
Cook it too much and it becomes real tough and grainy, like shoe leather. Not what I’d call yummy.
Even the flavor seems to be affected when you cook it for too long…
No wonder, as a kid, I would be served liver with TONS of ketchup on the side (which I also happen to hate, by the way, so needless to say liver has never been a winner in my book!)
But now that I am learning how to prepare nature’s most potent superfood the proper way, I’m really learning to enjoy it.
I say learning because, having despised liver all my life, my brain still wants to voice its opinion and goes “Ewwww, but it’s LIVER!” every time I think about having it, which always leads to this big argument between us where I have to convince it that we really do like it after all.
Rough, I know.
But with a little coaxing, I know that I’ll eventually get it to put its guard down and forget all about its old beliefs and misconceptions on liver.
Our brains are highly adaptable little things, you know. Nothing a little bit of “reprogramming” won’t fix!
I know now that organ meats, and especially liver, are extremely nutrient dense foods that truly deserve to be made a little bit of room on our dining plate a few times a week.
I’m not sure I’m quite there yet, but I sure intend on eating liver way more often than I used to (which was never, so that’s not hard to beat!)
With recipes such as this one, it will be a lot easier for me to get there.
Beef Liver with Fig, Bacon and Caramelized Onion Compote
- 10 oz beef liver, sliced
- The juice of 1 lemon
- 2 tsp arrowroot flour
- ½ tsp Himalayan salt
- ½ tsp freshly ground black pepper
- 4 slices smoked bacon, cut crosswise into ½" pieces
- 2 large onions, sliced
- 7 oz mushrooms, sliced
- 4 dried figs, chopped
- ¼ tsp Himalayan salt
- ½ tsp freshly ground black pepper
- 2 sprigs fresh sage, chopped
- 2 tbsp white balsamic vinegar
- 1/4 cup water
- In a non-reactive sealable container, marinate the beef liver in lemon juice for at least 8 hours (or up to 24 hours). Yes, that’s in the refrigerator!
- In a cold, large heavy skillet (cast iron preferred) set over medium heat, cook the bacon until nice and crispy.
- While the bacon is cooking, rinse the beef liver slices under running water and pat them dry.
- In a shallow bowl or plate, combine the arrowroot flour, salt and pepper. Mix thoroughly with a whisk until very well combined.
- Dredge the liver slices in the arrowroot mixture and shake well to remove any excess. Set aside in a plate until bacon is done cooking.
- When bacon is nice and crispy, remove it to a plate with a slotted spoon, and set aside. Pour the bacon fat into a small bowl but leave about 2 tablespoons in the pan. Put the skillet back over high heat.
- When the pan is really nice an hot, add the liver slices and sear for about 45 seconds to a minute per side, just long enough for them to get a beautiful dark brown and crispy exterior. You might have to work in batches, depending on the size of your skillet.
- Remove the liver to a plate, cover loosely to keep it warm while you work on the onion compote. Put your pan back over the heat source and lower heat to medium-high; add about half the remaining bacon fat and throw the sliced onions right in.
- Let the onions caramelize for about 10 minutes, stirring occasionally. When the onions have taken a nice golden coloration, add the remaining bacon fat and the sliced mushrooms. Continue cooking for 2-3 minutes, until the mushrooms become soft and slightly golden.
- Add figs, salt, pepper, vinegar and water and cook for another minute or so, until liquid is completely evaporated.
- Stir in fresh sage, kill the heat and place liver slices on top of the onion compote. Cover loosely and let sit for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.
- Serve immediately , sprinkled with crispy bacon.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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The Fig, Bacon and Caramelized Onion Compote, just waiting for the liver…
Come on, you brain. Does this look good or what?
(I think it’s working, I got a nod…)
Served with the onion compote and crispy bacon, with a side of asparagus and butternut squash.
Look at how nice and slightly pink still.
So tender and juicy!
114 Comments on “Beef Liver with Fig, Bacon and Caramelized Onion Compote [or the ultimate beef liver recipe]”
This recipe looks so tasty. I am actually a huge lover of liver and figs. However, it never came to my mind to combine them in one meal. I am looking forward to cooking this.
Thank you for inspiration!
Then you will probably think you died and went to heaven when you eat that, Earlene. I’m telling you, this flavor combination is just out of this world. I hope you like it as much as I did!
I love liver too. I am going to make it tomorrow night. Yummy for the tummy. Oh ya! Yay BACON!
Your recipe looks delicious! I could just eat this right now!
I love liver, especially when there is bacon in there somewhere. We don’t eat beef liver all that much, mostly because I found a vendor at the farmers market that sells elk liver. And that is even better than beef liver! I will definitely be trying this recipe next time I cook some liver.
Hmmm! I sure would love to give that elk liver a try! I’ll have to keep an eye out for it.
Let me know how you liked the recipe, if and when you decide to try it! 🙂
I don’t know if this blog is still live? I’ve just tried your need liver and figs recipe with bucket loads of doubt – I like lamb and choke liver but beef never does it for me. But I was amazed how tasty it was! The liver marinated for 48 hours with a splash of cognac and some herbs added to the lemon juice. It’s fresh asparagus season here in the UK so I steamed asparagus and used some dates as well as my husband doesn’t like figs. It really is delicious and I’ve got some left so it’ll make pate. The word for liver in Spanish, Italian and other Romance languages is based on HIGADO which means cooked with figs( higos = figs) because the Romans knew that the sweetness of figs mixed with the bitterness of liver was a perfect marriage. No one seems to know the actual Latin name for liver now, but who cares since it’s so tasty with figs, dates or any other sweet sticky fruit. So thank you so much for sharing.
You are so very welcome, Augustine! Glad you enjoyed it! 🙂
This is a surprise treat for me. It tastes really nice with onion compote and crispy bacon. I give try under observation of chef.
.looks good. What would be a good replacement for the dried figs? I always have dates, cherries, raisins on hand. thanks.
Out of the three, I would definitely choose the dates, but I would add them at the very last minute, else, they will just “melt” and disappear in the sauce. If you have apricots, those would be a great choice!
This looks absolutely delicious! The word bacon made me click through– haha.
Great looking pictures as well!
Thank you, Evan! Glad the bacon made you look! 🙂
The only time I had liver was in Venice (Italy) and it was delicious. There, they cook it cut in strips with onions, parsley and white wine and served over polenta: sooo good!
Yours looks just as good…well, even better. I would love to give a try but I don’t have a trusted butcher here in NYC and with liver I want it to be only TOP QUALITY (which is true for all meat but even more so with liver).
Maybe I’ll order some online from one of those grass-fed farms you always talk about 😉
You were in Venice? Lucky!!! That would be one place that I certainly hope to visit one day.
And I totally hear you on organ meat having to be of top quality! Which of course, mine is… so if you can’t have any shipped over to you, feel free to ship yourself over to Montreal and I will be more than happy to prepare some for you.
Mind you… after you’ve had some of the authentic Italian stuff, I’m not sure I’d even dare. Talk about pressure! And white wine HAS to pair so well with liver. Hmmm. White wine IS paleo, isn’t it? I feel a little treat coming this foodie’s way after her Whole30 is over. White wine and fresh peaches would simply take this dish over the top.
This recipe looks so tasty and yummy. but unfortunately cooking is toughest job for me.
nice list of recipes great recipe hub 🙂
Lovely work, Sonia! Would you be happy to link it in to the current Food on Friday over at Carole’s Chatter which is creating a collection of recipes using offal? This is the link . I do hope to see you there. Cheers
Thanks for the invite, Carole. I’ll be sure to check it out! 🙂
When you say sliced…can you please give me an idea of the size/shape/number of slices this weight of liver would yield to work properly with your cooking instructions? I’ve never addressed myself to a whole beef liver before. Thank you!
You can buy beef liver already sliced up, Beth, which is probably a lot easier. Typically, beef liver is sliced fairly thin, like 1/4″ thick. I believe I had about 6 slices when I made that particular recipe. Hope this helps!
Excellent recipe! But what I cannot quite understand is how come someone that calls themselves The Healthy Foodie would then annihilate a beautiful and nutrient dense food source by heating it up in a microwave?! Where is the ‘health’ part in a microwave? Sacrilege!
Quite simply put, Lisa, I don’t see any harm in using a microwave once in a while for short periods of time…
We all have our own view on the subject, I guess!
I don’t normally comment on blogs, but I just made your recipe and I’m a changed man. Thank you so much!!!
I’ve been trying for a long time now to work liver into my diet, but couldn’t ever stomach it. Your recipe finally allowed me to enjoy a meal including liver!
OMG, thank you so much for this, you SO made my day! I think this is the BEST COMMENT EVER! You have no idea how much this means to me. So happy to have made you a “be-liver” 😀
Is it possible to substitute a different type of flour instead of arrowroot flour to have the same effect? I’ve had to spend a lot of money on coconut flour, almond flour, chia seed powder, psyllium husk powder, etc and so it would be nice to use the almond flour or coconut flour instead for such a small amount. Thoughts?
None of these will give you the same result as arrowroot, Max, but to be honest, you could very well simply do without… it’s not an absolute necessity to the success of the recipe!
how about substituting chicken livers…got some grass-fed from my butcher this morning!…i’m new to liver and don’t have the experience to understand the differences…
(former west island girl)
On my way to buy some liver and I had to find a recipe.
Yours looks delicious: your writing style and pictures make me believe I can do it.
Thanks for your recipe Sonia; I’ve book marked your site.
Thank you so much, Joey, that is so very nice of you to say. Happy to hear I’ve helped inspire you to give liver a try. Hope you like it (and keep in mind, it may very well take a few tries…)
Keep me posted! 🙂
Okay; I’m posting back.:)
The recipe came out grrreat. I definitely will be eating liver more often now. The only thing I didn’t have was the arrowroot and sage, but still very tasty.
Your a genius Sonia.
AWESOME!!! So happy to hear Joey, and thank you so much for taking the time to leave such great feedback. You ROCK! 😀
Thank you for this recipe! You have made me want liver all the time now.
Haha! Glad to hear! This is like a mega compliment! 🙂
Where does the 0.2g of trans fat come from in this recipe?
It comes from the beef liver, Scott, but it’s naturally occurring, not the industrial stuff… I invite you to read this very enlightening article if you want more information.
Sonia, this liver recipe looks amazing. I’m going to give it a go this week and hopefully it tastes as good as it looks.
I’m loving the layout of your blog too. Do you mind me asking what plugin you are using for your recipes?
Thanks Mike, hopefully you like the liver recipe as much as I did. Honestly, this is my all time favorite. Let me know how it worked for you if you end up trying it!
As for the plugin, I use the very popular ZipList. Hope this helps!
Aware that organ meats have tremendous health benefits, i decided to buy liver.. i never liked it as a kid and i have never attempted to cook it before. I had to google liver recipes and although as an adult i will eat just about anything , I’m so happy I chose your recipe! Deeelicious!! Thank u thank u thank u
Music to my ears, that’s what this is, Roxann! I am very happy to hear that this recipe allowed you to actually enjoy liver! Thank YOU for taking the time to let me know! 🙂
Wow! This recipe came out delicious. This for sure will be my go-to recipe whenever I want to eat liver, which will be more often now. It still tasted like liver but it wasn’t as repulsive as some of the other recipes. Very tender and easy to eat I was truly impressed. I don’t know how you did it with such little arrowroot, though. I had to do 4x the amount suggested in the recipe for 2 pounds of liver. Also, I substituted the figs for date because I could not find that in any store nearby. All in all I was very satisfied with this recipe, thank you so much for making this available and continue to make amazing recipes!
Thank you so very much Alex for this amazing feedback. There is no greater music to my ear than being told by someone who doesn’t particularly enjoy liver that they really liked my liver recipe. Going from “repulsive” to “tender and easy to eat” is no small compliment! You seriously just made my day! 😀
As for me using so little arrowroot, I make sure that my liver is really, really dry before I start dredging it, and then I shake and even dust the bejesus out of it. I really coat it as thinly as I possibly can… but using more isn’t necessarily a bad thing! 😀
Thanks again for making my day, Alex. You are a real gem, my friend! 🙂
Just made this for Sunday supper…best liver recipie ever!!! Thanks, will def make this one again!
Total music to my ears! Thank you so much for this Catie. You totally rock! 😀
Thanks for sharing this recipe. Just curious if anything we can leave out and still come out decent. For example I never use balsamic vinegar which would go to waste after this.
I suppose you could leave it out, Azara, or sub another kind of vinegar… It wouldn’t completely destroy the integrity of the dish.
I had balsamic and used it, however I contemplated using ACV. The very best liver recipe I have found. Makes getting my weekly offal a whole lot easier. Thanks for sharing!
And thank YOU for this awesome feedback, Carla. So happy to know you are enjoying the recipe! 🙂
Is liver an acquired taste or are you just born with it? I’ve never really liked liver, but I’ve read how organ meats are supposed to be the best parts of the animal (health wise). So I figured I would give it a shot. The compote was absolutely delicious, but I just couldn’t get over the strong flavor of liver. This was the first recipe I’ve tried from this site, and I look forward to trying more.
I never really cared for liver either, David, and to be honest, it took a few tries before I kinda started sorta liking it. I just kept at it and kept telling my brains that we had to like it. We had to. Now I actually crave the stuff. Matter of fact, I’ll be whipping up an Apple, Chestnut and Chicken Liver salad tomorrow. I just can’t wait!
Glad you kind of almost liked this recipe and that it convinced you to try more of my stuff. I say you should give liver another go in a month or so… you might like it a little bit more then!
Greetings from Finland!
I had some beef liver around, which I had bought after having had a bit of a cold for a while – can’t remember who exactly said it, but I was told liver was a good picker-upper – and after a while of googling, decided to go with this recipe. I can gladly attest that it was one of the best liver dishes I’ve had. I’d never figured to combine figs and liver before, for some reason. Mea culpa.
Thanks for the recipe,
Wow, thank you so much for that, UncleP. You sure made my day! 🙂
What’s the difference between soaking liver in milk and marinating it in lemon juice as you suggest?
Sorry, Janm I wouldn’t know. I’ve never tried soaking liver in milk. Never was a big fan of milk to start with and I’ve now practically eliminated all dairy products from my diet… Sorry I can’t be of more help!
Liver? Well lets see Hanibal Lecter had it with Chiante ~ good!
Chianti? Not a bad choice at all… if one’s gonna splurge in a little wine! 😉
Did you know you have ½ tsp freshly cracked black pepper listed twice? I was not able to see where you use the second ½ tsp freshly cracked black pepper .
I am about to use fresh squeezed lime to marinate because I do not have any lemon.
I will let you know how it turns out.
Thanks for pointing that out, Rob… the second rounds of salt and pepper are used at the end in the fig and onion compote. I updated the recipe to reflect that.
Please do let me know how it turned out. Hope you like it!
ok so here is an update.
I did not have the ingredients so I used what was available.
My daughter was supposed to buy chicken livers but instead she bought 1/4 in sliced beef liver.
I did not have a cast iron pan so i used a 10 Teflon coated pan.
1/2 lb of apple wood bacon sliced in 1 inch squares.
1 pealed, cored and diced golden apple.
1 large lime.
4 medium mushrooms sliced thinly.
2 small tennis ball size white onions, sliced and broken up.
1 tsp roasted garlic and red bell pepper spice blend.
1 tsp garlic and sea salt from a grinder
8 table spoons of Italian bread crumbs.
1 tsp of table pepper
1 lb of thin sliced beef liver.
1/4 cup of white vinegar.
4 table spoons olive oil
I rinsed then soaked the beef liver for about 14 hours in the lemon and lime juice.
I cooked the bacon until crispy, took about 20 minutes. I started with a medium heat but it was taking too long so i change to high heat after about 10 minutes.
drained most of the oil from the pan, about 1/4 cup, leaving about 2 table spoons in the pan for the liver to cook,
I mixed half the salt and the pepper with half the bread crumbs in a sealed container big enough to hold the liver.
I rinsed the liver and let drain in the colander then added to the container with the spices. Sealed the container and shook to coat all the liver.
I brought the pan up to almost a smoke and then added the liver to the bacon grease. It took about 2 minutes on each side. the pan had a crustiness about it from the bread crumbs.
I removed the liver to a plate. Then added the 1/4 cup of bacon grease, on high heat added the onion. cooked until the onion was almost completely caramelized. I added the diced apple and sliced mushroom. added the vinegar and the bacon.
I did not have any more bacon grease so I added olive oil.
I cooked until most of the liquid was gone, 15 minutes . I added the rest of the bread crumbs, salt and pepper, and roasted garlic and red bell pepper spice blend.
I cut the cut liver into 1 inch pieces and mixed into the compost.
Cooked for another 5 minutes.
Oh my, this was much better than what I had expected. Very lemon lime flavor.
The liver seemed to melt in the mouth but had a slight powder texture , the bacon added a chewy/crunchy texture to the mix. The apple added a slight sweetness.
Over all I am very satisfied and ate the whole pan all by my self.
I will make this again. This was my first time cooking Beef liver.
That sounds very yummy, Rob. Glad you ended up appreciating the liver and that you are considering having it again in the future! I’m telling you, soon you’ll be craving the stuff!
Thanks for sharing your experience, too! I greatly appreciate that! 🙂
We all liked it! Tender liver and was good – the compote was fun to eat! Thanks for sharing 🙂
Glad you liked it, and thanks a bunch for taking the time to let me know. I greatly appreciate that! 😀
i have always liked liver, but was looking for something a little different. i often make liver with onions and bacon, but wanted to jazz it up a bit. i usually have figs but was out tonight. i subbed in some raw apple sliced, and cooked it up with the onions. it was very tasty. thanks for the recipe.
Love the addition of apples! You just made me realize that I haven’t come up with a decent liver recipe in way too long. Time to fix this. Apples will be my inspiration for the next one. Thanks for that, Gillian! 🙂
We tried this recipe and the recipe was AMAZING… but we still aren’t big fans of liver! We tried so hard. So hard.
Thank you for this recipe, we are no longer liver virgins!
-The Primal Athlete
p.s. we love your blog and your food is so inspiring!
Ha! Liver is an acquired taste. It took a while before I could actually say I liked liver. I think you need to try it a couple more times. 😉
Thanks for your kind words, I greatly appreciate them! 🙂
Could you get away with using fresh figs? I find it very hard to find dried fruits that don’t use sunflower oils or preservatives in the process. …. plus I’m trying to avoid dried fruits due to the higher sugars in them…
It definitely wouldn’t be the same with fresh figs, Jessika, but still worth a shot, I think!
Reading the comments, I see only positive reviews. I just made this recipe with 100% grass fed beef liver, and I couldn’t get over the overwhelming taste of lemon from marinating it. What to do?
Really? Wow, that’s the first time I ever heard that. I can’t even taste the lemon at all… I’m real sorry to hear about your experience, though. Maybe use balsamic vinegar instead of lemon to marinate your liver next time? It might be more to your liking!
Hi; thank you for the recipe,
Have never cooked liver before but I tried this, this morning so I will have dinner ready.
In Texas I could not find arro wheat four and peaches are not in season in March, but I used fresh pears and fig perserves instead. Any other suggestions?
It’s arrowroot flour, James, maybe that’s why you couldn’t find it? If you still can’t find arrowroot, you can use tapioca starch instead, it’ll do the trick.
And apples work beautifully with liver… so I take it pears must be fantastic, too!
Amazing recipe! My kids love it and one of them asked to have the leftovers for breakfast! I didn’t have figs so I used a couple dates instead, thank you!!!!!
OMG, really? Now THAT is music to my ears. Thank you so much for sharing, Sam. You’re a gem!
I’m so excited to try this tomorrow night. It will be my children’s first time eating liver. They are all foodies. They are going to love it. Thank you
Awesome! Hope you all like it, Alexis. Let me know how it turned out!
Amazing recipe thank you.
Unbelievably tasty dish.
One thing I would specify is using only Grass-fed beef liver not conventional grain-Fed liver. So important to use Grass-fed if only for the importance of mostly omega3 fats.
Of course, Marcel! That holds true for pretty much any meat, but is especially important when it comes to fatty cuts and offal. Glad to hear the recipe was to your liking, and thanks a bunch for taking the time to let me know. I always appreciate that very much! 🙂
Found your recipe in a search, and based on the comments, this was the one I decided on to end the 30+ year drought of liver eating. Reading the health benefits, I wanted to give it a try.
Unfortunately, it was just as repulsive as when I was a kid. The “compote” is fantastic though! As a bite on it’s own. Unfortunately, it still has liver in it, that comes along 😉
My comment shouldn’t dissuade others from making it. It’s a good recipe.
Perhaps I did something wrong to bring out that horrible taste? Overcook? It was a bit tough as the liver is so thin…?
I did vary the recipe a little, and I realize an important ingredient, bacon, I did not have on hand. Added olives for salt and plenty of pastured butter for fat. But, for me I don’t see how anything will mask the taste. I think an liver/organ supplement has my name on it somewhere…
This was absolutely delicious! I didn’t have any mushrooms nor the fresh sage, but it didn’t make an ounce of a difference! Thank you for coming up with this amazing recipe!
By the way, which brand of bacon do you use? I live in Laval, Qc, but have difficulty finding pastured bacon.
I make my own, Aria, but you can try Viandes Rhéintal (this is where I currently get my beef and pork from) or Mon Épicier Bio (mind you, they sell Viandes Rhéintal’s products… so you’re better off going straight to the source!)
Hope this helps!
Thanks for sharing… we bought a side of a cow and didn’t have much experience with liver. With this recipe it will not be going to waste! Delicious.
Happy to hear, Donnie, and thanks for the great feedback! 😀
Tried out your recipe last night using wild boar liver. Excellent! I served it for some company that came over and the ones who were brave enough to try it were blown away.
Just a word of caution, cooking the liver on high heat as suggested will smoke up the entire house…It seems it would be wiser to use lower heat for a longer time.
I have always HATED liver and I just can’t get past the taste or even smell. My parents tricked me as a kid saying liver was steak and I have been against it ever since. I know the health benefits of it though, so I started my boys on it earlier and thankfully they like it. When I make it for them I don’t eat it because I just can’t. This time I decided to try it because it seemed to have a lot of flavor and I’ve never made it like this. While I could still taste the liver taste in some bites, I was actually able to eat a full small piece and it was good! The compote was amazing (I didn’t measure the balsamic vinegar and I forgot the water–oops–but it still turned out awesome). I just wanted to say how thankful I am for this recipe because now I will be able to consume liver, which means my boys will get it more often too! I wasn’t able to soak the liver for the specified amount of time and I didn’t measure anything, but it was very good. Now I can eat liver thanks to your recipe!! Thanks so much!!
You are so very welcome, Katherine. Glad I was able to make you like liver, if only a little bit. Hopefully, you’ll eventually grow to love it, like I did!
Thank you for your brilliant feedback, too. I greatly appreciate your taking the time to share this with me. 🙂
I have always been a fan of chicken livers but I gather that beef liver has better immune system builders so I would like to try this recipe. However my digestive system cannot deal with onions. I am able to use garlic profusely. What do you suggest I use to replace the onions?
Not sure… the onions do play a really big role in this dish. More sauteed mushrooms, perhaps?
I’m trying this, but I don’t have the figs currently… so I’ll try it without and then again with. I’m nervous. I’m not a believer in liver. Non be-liver over here!!! I’m told I should up my iron and to eat this. So, I’ll suck it up and try it. Thanks!
Hahaha! Good one Tish! Hope you like it, if only just a little bit.
How thick to cut the liver?
Beef liver usually comes pre-sliced, Dan, to something like 1/4″ to 1/2″ thick.
Go to the butcher and get the whole liver for $13. It weighed 15 pounds.
Wow, that’s quite the deal! Well then I suggest slice it just a hair under 1/2″. That’s my personal preference! Whatever you do, don’t go any thinner than 1/4″. If you slice it too thin, it’ll cook all the way through before it even has a chance to caramelize on the outside.
Fantastic recipe! I have been eating liver but not totally thrilled and this makes it very tasty. Used chanterelles and apple cider vinegar.
Happy to hear, Aralia, and thanks for the great feedback! I sincerely appreciate it! ?
I am late to the game, but had to share how much I love this recipe. I come back to it every month and my entire family enjoys it! I plan to share a link to the recipe in an upcoming post about my favorite Paleo recipes in honor of celebrating one year with the lifestyle. Keep an eye out for it soon 🙂
Cheers to healthy living!
Awww, thanks much for that, Dawn. I’m so really happy to hear that you are loving the recipe that much! Can’t wait to see your post! You totally rock for sharing the love! 🙂
Sonia! This is the most exciting liver dish! Loved it! I keep talking about it to people who don’t like liver, they need to know there are exciting ways to make liver. I had a lot of liver to clear out of my freezer. So I made it all. It took 2 of us 4 days to eat it all, but I’m almost sad it’s gone! This was drop dead delicious! And it reheated beautifully in the microwave! This will be my go to liver recipe. Thank you SO much!
Oh wow! Thank YOU so much for your enthusiastic feedback, Jayne! I’m so happy that you liked the liver recipe so much that you even tell people about it. That’s pure music to my ears.
This looks/sounds so delicious. Looking forward to trying this. Is there a substitute for the white balsamic vinegar? Haven’t found any. Thank you
You could very well use regular balsamic vinegar, Karen. The only thing that it’ll affect is the color of the dish… the flavor will be just as good!
OH MY GOODNESS! I am so glad I came across your recipe for beef liver. My husband & I, both, love liver. But, I hate onions. Neither one of us likes figs. I, also, didn’t have Arrowroot flour, nor sage. Well, after 40 yrs.+ of cooking, I know how to improvise. I used wheat flour, Herbs de Provence & fresh leeks ( much milder than onions & no heavy onion taste). Instead of dried figs, I used dates & dried cranberries. Also, no vinegar or balsamic; fresh squeezed lemon juice instead. OMG!! My husband said that it’s the best liver he’d ever had! I agree! Your recipe was the base line, I simply “tweeked” it.
Thank you so much for still having this recipe!
YUM! Your version sounds absolutely deeeelish! Thanks for sharing, and for your kind words, too! 🙂
Wow! I just made this and it’s absolutely delicious! It’s always a struggle to make liver taste good especially for my kids. But they are saying YUM for every mouthful! I’ll definitely be making this one again! Oh I used lamb liver and it’s absolutely delicious. Thanks for sharing!!!
You are very welcome, Bethany. Happy to hear the recipe was to your liking! And seriously, kids saying yum to every mouthful of liver? Priceless! 🙂
EXcellent recipe. Thank you so much!! The key is superior liver and a superior recipe, I think. I was blessed to have both. When reheating, I lightly steamed the liver, then tossed it in the saucepan with the almost-reheated-onion compote. Kept the liver moist and flavorful.
Thank you again. This is now part of my weekly meals.
Unbelievably good. It’s truly a gourmet meal and every bite is to savour!
Thanks much for the awesome review and kind words, Bonnie! Real happy to hear that you enjoyed the recipe this much! 🙂
I absolutely hate liver and I loved this recipe! I used calf liver.
Awesome!!! So very happy to hear, Christina! And thanks a bunch for the great feedback! 🙂
This really answered my drawback, thank you!