Pan Fried Bison Liver
With spring onions, sage and bone marrow demi-glace..
See this post for more info and another recipe
Soak peeled, deveined and sliced bison liver overnight in fresh milk in a non-reactive container.
Fry sliced green onions and fresh sage in clarified butter with a little olive oil in a heavy skillet over medium heat. Use a slotted spoon to transfer to a side dish and keep warm.
Lightly coat slices of liver in finely milled unbleached flour seasoned with salt, smoked black pepper and paprika and sear quickly on both sides in the same pan that the onions were cooked in, using additional butter as needed. The liver should be golden brown on the outside, but no more than medium rare on the inside. Transfer to a side dish and keep warm.
Melt finely diced bone marrow in the same pan. Add beef stock and reduce quickly until thick and shiny.
Return liver to the pan and heat through. Serve topped with fried onions and season with additional S&P to taste.
Grass-fed Bison from Thunder Heart provides nutrient dense, low fat, low cholesterol meat with as many Omega-3s per serving as salmon, and three to six times the amount of omega-3s as grain fed animals.
It contains the highest-known levels of the fat-blocker and anti-carcinogen, CLA (conjugated linolaic acid). Research on CLA is showing evidence that CLA has the potential to reduce the risk of cancer, obesity, diabetes, and a number of immune disorders.
It also has high concentrations of selenium, a natural trace element that acts as a mood elevator. The original “happy meal”. In research conducted by Dr. Martin Marchello at the Carrington Research Extension Center, grass fed Bison was determined to contain as much as four times more selenium than grain fed Bison.
Grass-fed Bison contains four times the amount of vitamin E found in grain fed beef. It is also a rich source of the vitamin beta-carotene, a vital antioxidant which reduces the risk of cancer by preventing cell degeneration.
