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         Seared Buffalo Liver with a Balsamic Reduction Sauce and Sautéed Vegetables

Seared Buffalo Liver with a Balsamic Reduction Sauce and Sautéed Vegetables
Bison liver can be grilled on the bbq or pan fried. Either way, for best tasting results we recommend using liver from young bison (under 3 years of age).

Hand cutting raw uncooked liver into equally thick slices can be difficult. It is suggested the liver first be frozen and then machine sliced into 1/4 to 1/2 inch slices. That way even doneness throughout the same slice of liver is assured once grilled or fried. Ask your butcher to do the freezing and slicing for you if you do not have access to an electric slicer.

The day before cooking, thaw the liver slices overnight in the refrigerator. Liver can be served on its own with a little salt and pepper, but what goes really well with bison liver is some balsamic reduction sauce. You only need a tablespoon or two per serving. Balsamic reduction sauces can be purchased at the better butcher shops and delis. Better still, prepare your own with this recipe
         Balsamic Reduction Sauce With Sauteéd Vegetables
          INGREDIENTS
                 For Balsamic Reduction
2 cups
1 to 2 tsp
3 tbsp
balsamic vinegar (the better the quality, the better the reduction sauce)
brown sugar (optional)
butter (cold cut into cubes)
                 For Sauteéd Vegetables
1 1/2 tbsp
1 1/2 tbsp
3
2
6 oz
 
butter
olive oil
Vidalia (sweet) onions, thinly sliced
sweet peppers, any combination of colors, thinly sliced
fresh mushrooms, thinly sliced
salt and pepper to taste
          DIRECTIONS


     To Make Balsamic Reduction

  • Bring the balsamic vinegar to a boil in a small pot. Reduce heat so that a moderate boil is maintained. Boil for about 25 to 30 minutes or until the vinegar is reduced to about 2/3 to 3/4 cup.
  • Reduce the heat to low and check for sweetness at this stage. Using a whisk, blend in 1 to 2 tsp of brown sugar if necessary.
  • Then whisk in the butter until it is completely melted. Remove the pot from the burner. Hold at room temperature until the cooked bison liver is ready to serve. Any of the reduction sauce that is not served with the liver may be stored in the refrigerator for several weeks.

     To Make Sauteéd Vegetables

  • Prepare the sauteéd veggies prior to cooking the bison liver.
  • In a large saucepan, melt the butter over medium high heat, add the olive oil. Add the onions and sauté for 3 minutes.
  • Add the peppers and mushrooms. Sprinkle with salt and pepper. Cook for another 5 minutes, or until peppers are tender/crunchy.
  • Hold sautéed vegetables in a low heat oven (200F), while liver is being prepared.



         Seared Bison Liver
          Grilling Liver
  • Use 4 to 6 ounces per person
  • use medium-high heat. Lightly oil the liver slices with good quality vegetable oil, or peanut oil.
  • Pour some oil on a cotton rag, or use paper towel if necessary, and oil the hot grill surface to help minimize sticking. Immediately put the liver slices on the grill. Lightly salt them as they are cooking
  • Sear for about 2 minutes per side, or cook to rare or medium-rare doneness. Avoid over cooking, well done liver can be dry and tough.
  • Serve topped with 1 to 2 tbsp of balsamic reduction sauce and sautéed vegetables on the side.
          Pan Frying Liver
  • Use 4 to 6 ounces per person
  • We prefer using unsalted butter, or GHEE if available. Melt the butter or ghee over medium-high heat. Do not overheat; the pan should not be smoking.
  • Lightly salt the liver slices and sear for about 2 minutes per side, or cook to rare or medium-rare doneness. Avoid over cooking, well done liver can be dry and tough.
  • Serve topped with 1 to 2 tbsp of balsamic reduction sauce and sautéed vegetables on the side