This liver with blueberries recipe is a traditional French recipe with a quarantine twist!
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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.
Personally, 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 I want during this quarantine makes me more creative. But enough talking and here is the recipe.
📖 Ingredient notes
- Liver. To make this recipe, I chose calf liver which is considered in France as the gourmet option. Its also means that it is the most expensive. So, feel free to use beef liver or any other kind.
- Parsley. You will need fresh parsley.
- Blueberries. You can either use fresh or frozen blueberries
For the quantities and complete list of ingredients for this liver recipe, please see the recipe below.
🔪 Step by step instructions
- 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 this liver with blueberries to a plate and voilà! Serve immediately with vegetables. Bon appétit !
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📋 Recipe / Recette
Liver recipe with blueberries (AIP, paleo)
Ingredients
- 1 liver (I like to use calf liver)
- 1 small bouquet (¼ cup) parsley chopped
- 2 tablespoon apple cider vinegar or wine vinegar
- 2 teaspoon extra virgin olive oil or lard for the pan
- 50 g (½ cup) blueberries (fresh or frozen)
- Pinch of sea 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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