This liver with blueberries recipe is a traditional French recipe with a quarantine twist!
Most commonly in France, you will find liver recipes where you just grill the liver like you would grill a steak and you add either wine vinegar or raspberry vinegar with some parsley.
I don’t use wine vinegar anymore because I have replaced it with apple cider vinegar. And I didn’t have any raspberry vinegar, so I thought why not use some fresh or frozen raspberries to go with this liver? But again I didn’t have any so I took what I had on hand: frozen blueberries and it turned out really good. And there you go, a new recipe!
So in the end, I’m starting to think that the bright side of not being able to get everything we want during this quarantine makes us more creative. But enough talking and here is the recipe.
Liver with blueberries (Coconut free, AIP, paleo)
Course: MainCuisine: FrenchDifficulty: Easy1
serving5
minutes7
minutesIngredients
1 liver (I chose calf liver)
1/4 cup (or small bouquet) chopped parsley
2 Tbsp apple cider vinegar
2 tsp lard or oil for the pan
1/2 cup blueberries (fresh or frozen)
Pinch of salt
Instructions
- Prepare all your ingredients. Because cooking the liver will go quickly.
- Heat the pan over high heat and add the lard or oil. Once the pan is hot, transfer the liver to the pan with the parsley. Let it cook for 2 to 3 minutes. Flip on the other side and let it cook for 1 minute.
- Put the liver aside on a plate. Add the blueberries and apple cider vinegar to the pan. Let them cook for 2 minutes before adding the liver back to the pan to finish cooking it (1-2 minutes or more, depending on how you like it to be done).
- Transfer to a plate and voilà! Serve immediately with vegetables.
Bon appétit !
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