MAKES ABOUT A HALF PINTS WORTH

↓ ABOUT

I developed this recipe slowly over the course of the last 10 years. The intention behind it has been to bring out the natural sweetness of good grass fed beef liver and to cook it just barely enough. If done right the spread doesn't oxidize on the top like often happens with other methods. Now that we raise our own cattle this is almost exclusively how we use the livers. If you're interested in buying our meat, you can find more info here: CRIOLLO MEAT 

As with most of our recipes it is really ju...