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Absolute Best Liver and Onions

Reviewed: Jan. 8, 2013
My nutritionist told me to eat liver at least once a week so I decided to try this. I soaked the liver for about 36 hours in milk. Then I fried the liver in organic butter and coated with arrowroot flour to keep it gluten free. I was pretty scared to try it but it's quite good. It reminds me a bit of oysters, like there's something gross and delicious about liver at the same time. In any case, I will be making a lot more liver recipes, as well as homemade pate in the near future because of the amazing health benefits. Enjoy!
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