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Garlic-herb liver and onions for Full GAPS in a cream bowl on the WFLI kitchen counter

Garlic-Herb Liver and Onions for Full GAPS

Tender medium-rare liver with sweet onions, garlic, herbs, and a gently reduced passata, dry-wine, or beef-meat-stock sauce for Full GAPS.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 batch
Course: Dinner, Main Course
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb liver frozen 2 weeks; thawed; greenish bits removed; bite-size
  • 2-4 tbsp fresh lemon juice enough to coat
  • 1.2 tsp mineral salt exact measured amount
  • 1/2 tsp black pepper freshly ground
  • 3 cloves garlic finely chopped
  • 1 tsp thyme, sage, rosemary, or a mix finely chopped if fresh
  • 2-3 large onions thinly sliced
  • 2-3 tbsp homemade ghee, lard, or chicken fat choose one
  • 1-2 cups passata, dry red wine, or beef meat stock total; combine if desired; wine is occasional

Equipment

  • Le Creuset Signature 10.25-inch Artichaut skillet
  • Stainless-steel fine-mesh sieve
  • Clear glass bowl that securely supports the sieve
  • Cutting board and sharp chef's knife
  • Flexible silicone or wooden spatula
  • Measuring cups and spoons

Method
 

  1. Trim away every greenish bit from the thawed liver. Cut the remaining liver into uniform bite-size pieces.
  2. Set the sieve securely over the glass bowl. Add the liver, lemon juice, mineral salt, black pepper, chopped garlic, and herbs. Mix gently until every piece is coated.
    Raw liver marinating with lemon garlic and herbs in a supported sieve for Full GAPS
  3. Cover the setup and marinate in the refrigerator for up to 12 hours. Lift the sieve and let the liver drain before cooking; discard the collected marinade.
  4. Heat 2 to 3 tablespoons homemade ghee, lard, or chicken fat in the Artichaut skillet over medium heat. Add the sliced onions and cook until collapsed, soft, sweet, and lightly golden.
  5. Add the drained liver in one layer. Sauté just until the exterior is browned and no longer pink while the center remains medium rare, pink, and free of blood.
    Thin liver slices and soft onions browning in the exact Artichaut skillet for Full GAPS
  6. Add 1 to 2 cups total pure tomato passata, dry red wine, beef meat stock, or a combination. Bring to a gentle simmer.
  7. Simmer gently until the sauce reduces enough to cling to the liver and onions with only a shallow pool remaining. Remove from the heat and serve promptly.

Notes

Full GAPS; not an Introduction Diet recipe.
Tier 0 recommends cooking liver that has been frozen for at least 2 weeks.
The correct center is medium rare and pink with no blood coming out.
Use only pure additive-free passata. Dry wine is optional and reserved for rare occasions.
The measured formula gives no serving yield, so this card records 1 batch.
The 40-minute total excludes the optional refrigerated marination of up to 12 hours.
The unmeasured extra raw-garlic finish and unmeasured leftover-pâté conversion are not included in this exact card.

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