Liver Stuffed Rollups

I like to mix up the sweets with something outside of the box. I don’t typically eat the actual treats, although I love to make. Most of the time you’ll finding me eating the same things. And I keep it simple. Here’s some eggs and a piece of fruit. Done, breakfast is over. I do have a vivid imagination and creativity coming out of the ass, however. And cooking is a way for me to express myself to others. I really enjoy making good food for other people. Lately I have been looking at the quality of what I’ve been eating. Prompting myself with: how can I eat better today. How can I be healthier today? How can I stress less? Sleep enough? Exercise just right? And meditate to serenity today? How can I get more nutrients? This last one brings me to today’s post. I wholeheartedly believe in pasture-raised and grass fed meat/dairy. I also am a huge fan of the Weston A. Price foundation. Check out their website and you’ll learn about the benefits of liver and high-vitamin butter. Confession: I’ve been slacking on my liver. Now I am committed. I’ve pulled out my chicken liver pate, I’ve got some celery, boom a nice snack during the day. Next up what about an actual meal. When I’m having this Epiphany of quality, my brother-in-law just so happens to come into some tongue and liver to use at my disposal. And they’re getting another 1/2 calf, meaning I’ll have more coming my way. Also meaning there will be more coming your way. I know you can’t wait for the tongue recipe I have coming! Anyways, here is recipe number one of Let’s it Liver mindset.

Stuffed Liver Rolls

  • 4 Grassfed  Cow Livers
  • 1/2 onion
  • Minced garlic, about 2 tbsp
  • Grassfed ghee
  • Salt and pepper to taste
  • Bone broth (this reminds me I need to do a post on this)
  • Mashed Cauliflower

Let’s Make it Happen: Start out by turning your oven onto to 350 degrees. Now work on the onion. I sliced a red onion, but I’m going to highly recommend that you dice them. Mix garlic and onion together. Spread out on your liver in an even layer. Roll the liver. I started at the fat end and rolled up. Secure with a toothpick. Brush with melted ghee. Place in a pan. Surround the liver with broth. Bake for 20 to 25 minutes. Note the time depends on the size of the liver and the doneness to which you prefer. I would say I overcooked mine slightly. Meat is better served a little on the rarer side. I served mine with mashed cauliflower. All you do is boil cauliflower until it is tender. Strain and pat dry. Process with a couple of tablespoons of ghee and salt. Boom, easy and simple, it ties in perfectly with the liver rolls.

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