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Feb 28, 2011 09:46 AM

marinating calves liver?

I was fixing liver, onions and bacon this weekend - once every few years it sounds great!
Ran across a recipe that called for marinating the liver in lemon juice for several hours before cooking it ---- it said that the lemon juice 'improves' the texture of the liver and releases any impurities --------?????? has anyone heard or done that -- and, if so, what was the result?
thanks, in advance, for any always, is 'a wondrous thing'......

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  1. I use equal parts bottled french salad dressing and milk, it really improves the flavor. An old militay cook showed me this over 35 years ago, been using it ever since.

    1 Reply
    1. re: mrbigshotno.1

      so interesting! how long do you marinate it? I did see another recipe that called for marinating in milk ( it said even overnight!)
      I like the idea of combining the two -- I'm curious (unless you have never had liver 'un'marinated) was the taste and/or texture altered?
      I can see that we will be having this again sooner than later!

    2. My mom marinates it in bottled Italian salad dressing for an hour or so. She then dredges the liver in flour, salt, and pepper, and browns it quickly.

      she puts that in a baking dish and covers it with caramelized onions, sauteed mushrooms, bacon crumbles (real, please, not Bacon Bits, ugh) and a shot of white wine and bakes it until done through.

      And all the other kids wanted to know why I was happy when Mom was making's serious good eats.
      Update -- had to dig it out, as I'm thinking I need to make this one of these days:

      2 lbs liver
      1/2 cup Italian salad dressing
      6 bacon slices
      2 cups sliced onion
      1 can mushrooms
      dry white wine

      Marinate liver in dressing several hours in refrigerator. Drain, coat with flour. In large skillet, saute bacon until crisp. Drain, crumble, set aside. Add onion to skillet, saute for 5 minutes. Remove and set aside. In same skillet, saute liver 3 minutes on each side and remove to 8" x 8" baking dish. Reserve drippings.

      Drain mushrooms, reserving liquid. In 1-cup measure combine mushroom liquid with wine to meausre 3/4 cup. Add to drippings in skillet with salt and pepper. Bring to boil and remove from heat. Pour onions and mushrooms over liver, then pour wine sauce over the liver and top with crumbled bacon. Bake 30 minutes at 325F.

      (always moist, always tender...and nobody believed it was liver, because it wasn't tough and dry and overcooked like everybody else's mom made)

      2 Replies
      1. re: sunshine842

        .....what great ideas! --I like the addition of the mushrooms and white wine (good cook, your Mom! )-and ,I ALWAYS use real good bacon -.....I've also been thinking of reducing a balsamic vinegar /broth mixture way , way down to a 'sauce' and serving that on the side--(I grew up with ketchup on the side with the bacon and onions - Pickapepper Sauce is not bad with it, however...
        thanks for the tips, Sunshine......

        1. re: sunshine842

          sorry to come back late to the party, but I made this tonight and happened to have a bunch of fresh mushrooms on hand...

          So instead of the canned mushrooms and their brine (ugh...70's magazines at their finest, I think!) I sauteed the mushrooms with a sprinkle of salt, after the liver, just until they started to release their liquid. Then I added some white wine and let that deglaze...THEN poured the mushrooms and wine over the liver, and onions, then topped it with the bacon.


        2. I usually "marinate" mine in milk....Julia Child method, if I remember correctly where I first read about it....

          1 Reply
          1. re: qianning

            Oh - I never thought to look in Julia's cookbook -- great idea.....thanks for the input, Qianning!