Our grass-fed goat liver, mushrooms and sauteed onions is a delicious and nutrient rich combination. Some people dislike liver for its mild gamey flavor, but it’s a delicious, relatively cheap cut of meat that anyone can cook with some practice. In this recipe, Chef Ben Spangler walks us through a great way to enjoy it: cooked for breakfast on toast with scrambled eggs, onions and mushrooms.
When sourced from healthy, grass fed goats and lambs, liver is loaded with a wide variety of vitamins, minerals, proteins and fat. It is particularly rich in the key nutrients that help keep our brains healthy. Liver provides an excellent source of high-quality protein and vitamin B12, one of the best sources of folate, and a highly usable form of iron among other important nutrients. Rather fulfill your nutrient needs with supplements? Be aware they may not absorb as well as the real thing and liver is delicious-as long as it isn’t overcooked.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
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