86 liver recipes

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

It can be a very good appetizer after dinner! Welcomed by everyone!

Braunburgers: ground beef burgers mixed with braunschweiger liver sausage, sour cream, and onion. Surprisingly tender Midwestern grilled burgers with rich flavor.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Chicken liver pate with brandy, dry sherry, and unsalted butter, finished with a hint of marjoram and optional truffles. Silky smooth and served chilled as an elegant appetizer.

Chicken liver pate with brandy, butter, and onion blended silky smooth. Six ingredients, 15 minutes active time, chilled overnight for the best flavor.

Higaditos en chipotle stir-fries chicken livers with onion in smoky chipotle-tomato sauce. Authentic Mexican offal dish ready in under 30 minutes, served with warm tortillas.

Pâté maison poaches chicken livers in spiced water, then blends them with sweet butter, mustard, nutmeg, garlic, Calvados, and dried currants. The classic Silver Palate spread for crusty bread and a cold martini.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.