Ingredients:
BASE
- 1/2 lb of Perennial Pastures beef liver
- 4 cups of sourdough bread, cubed and dried overnight
- 1 large onion, thinly sliced
- 2 celery ribs, chopped
- 1 medium apple
- 3-4 tbsp butter or tallow
- 1-2 tbsp maple syrup
- 1/2 cup of Perennial Pastures bone broth (or homemade broth)
- 1 egg
- 1-2 tsp salt (we love baja gold)
- Black pepper to taste
Herbs
- 1-2 tsp fresh thyme
- 1 tsp sage
- 1 tbsp fresh parsley chopped
- Optional: pinch of nutmeg and chopped dates
Instructions:
-
Caramelize the onions
In a large skillet, melt the butter over a medium heat. Add the sliced onion and a pinch of salt. cook for about 15 minutes until golden and jammy. Drizzle in the maple syrup in the last few minutes. - Add celery and apple
Cook an additional 5-7 minutes. - Add minced liver
Push the veggies aside in pan and add a little more butter, then add in the minced beef liver. Cook gently until just browned - about 4-5 minutes.
Add herbs, salt and pepper. - Combine in a large bowl
Add the sautéed mixture to a large bowl with the dried sourdough cubes and add salt to taste. In a separate bowl, whisk egg and broth together then add this to the large bowl. - Bake
Transfer to a buttered baking dish. Bake at 350 degrees for 30-35 minutes, uncovered until the top is golden.
