Recipe: Liver With Garlic & Onions

One of my most favorite meats aside from rabbit and venison is liver. The kind of liver purchased was beef-based and weighed in a 1.08 pounds. Typically, I have lessened my red meat intake to a few times a year and focus on the purchase of leaner, less fatty meats like chicken and turkey. Since beginning a new job a few weeks ago, I began to utilize my Jax Meal Prep lunchbox. The lunchbox includes a shaker bottle, four 2 cups containers and two 1 cup containers along with an ice pack.

I have successfully been utilizing this lunchbox for meal prep and without a weight, I have to rely on my eye to gauge the ounces amount. I cook Sunday afternoons and Wednesday evenings; so that I am covered for the week and my typical meals consist of barley, chicken and vegetables. For the sake of this recipe, I am using an electric stove for cooking.

Ingredients:

1 tsp of honey

Small pinch of dill weed

1/16 oz black pepper

1/2 onion (ringed)

6 garlic pieces

1/8 oz Mrs. Dash salt-free

1/8 oz Montreal Steak Seasoning

Small pinch of oregano

1/8 oz Italian Seasoning

1 Tbsp Pinot Grigio

1 Tbsp Merlot Wine

2 Tbsp Extra Virgin Olive Oil

Natural Lime Juice Container

Preparation:

1. Take meat out of packaging and slice into cubes or thin 1″ pieces that satisfy your desire for sliced meat or cubed (typically used for stew).
2. Place meat in a colander and run cold water. Pour four to five drops of lime juice into water and let meat sit for four minutes. Pour out liquid after time has elapsed.
3. Throw seasonings into colander and mix together with meat and let meat sit for two minutes.
4. Take a vegetable slicing knife and cut garlic into small, tiny pieces. Take 1/2 onion and peel skin off the pieces. Cut 1/4″ thin slices while maintaining ring-shape. Pour 1 Tbsp of Extra Virgin Olive Oil into non-stick pan and proceed to place garlic and onions in. Pour 1 Tbsp of Merlot wine into pan and simmer on low flame for 5 to 7 minutes.
5. Take a larger non-stick cooking pan and pour 1 Tbsp of Extra Virgin Olive Oil into pan. Pre-heat for 30 seconds and place seasoned meat while cooking on knob level six for 90 seconds, then lower to knob level 4. Place cover over pan and allow meat to steam cook for four minutes before taking cover off and turning over other side of meat to cook for another four minutes. After doing this, pour 1 Tbsp of Pinot Grigio into pan and 1/4 cup of water to add flavor and prevent drying of meat. This process can be repeated at least two to three cycles.
6. When the meat appears to be browning, you can place the knob level to low and toss in the sauteed vegetables. Allow this to simmer for three to four minutes.
7. Slice into the meat to ensure it is fully cooked to desired level. Your dish is now ready to be served.
8. Take tongs and place meat pieces into dish. Take another tong and dress onions and garlic over the meat. Take natural honey and place a tsp on the side of the dish.

Cook Time:

Total cooking time should take up to 25 minutes.

Bon Appetit!