Bison Liver and Onions Skillet
Bison liver and onions is a classic dish that is often overlooked. The liver is a nutritious organ meat that is packed with flavor. When cooked properly, it is tender and delicious. We have developed a two-step cooking process to ensure you get a perfectly cooked liver. First, the liver is sliced thinly and cooked until browned on one side. This creates a great crust on the surface of the liver, which helps to lock in the juices. Then, the liver is flipped and cooked until it reaches your desired doneness. This method results in a liver that is tender on the inside and crispy on the outside.
The history of bison liver and onions is a long and storied one. The dish is believed to have originated with the Native Americans, who would often cook bison liver over an open fire. Over time, the dish was adopted by European settlers, who brought it to the United States. In the early 1900s, bison liver and onions was a popular dish in many American homes. However, the popularity of the dish declined in the mid-20th century, as more and more people began to eat processed foods. In recent years, there has been a renewed interest in bison liver and onions, as people have become more interested in eating healthy, traditional foods. This guide will help you prepare this classic dish with minimal expense and maximum enjoyment!
Bison Liver and Onions Skillet Bison Liver and Onions Skillet Bison Liver and Onions Skillet Bison Liver and Onions Skillet
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound bison liver, thinly sliced
  • 1 tablespoon avocado oil
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
Instructions
  1. Heat avocado oil in a large skillet over medium-high heat.
  2. Add onions and cook until softened and browned, about 5 minutes.
  3. Add liver slices and cook for 2-3 minutes per side, or until cooked to your desired doneness.
  4. Season with oregano, thyme, salt, and pepper.
  5. Serve immediately.
Why It Works
  • Using a high heat to cook the liver will help to create a crust on the surface of the meat, which will lock in the juices and prevent the liver from becoming dry.
  • Cooking the liver in two steps will help to ensure that the liver is cooked evenly throughout. First, the liver should be cooked on one side until browned. Then, the liver should be flipped and cooked on the other side until it reaches your desired doneness.
  • Seasoning the liver with salt and pepper will help to enhance the flavor of the meat.