Boar Liver and Onion Rings

A fun spin on the classic liver and onions, this recipe uses boar liver and onion rings served with mustard to cut the richness of the liver.
By / Photography By Jamie Kronick | October 18, 2017

About this recipe

1 boar liver (purged in milk for 30 minutes)
2 tablespoons flour to coat
2 tablespoons butter
2 springs of thyme

2 medium Spanish onions
2 large eggs, beaten well / cup flour, to coat the rings
1 cup bread crumbs
1 bunch of sage
3 cups vegetable oil

Slice onions to your desired thickness and toss in fl our, shaking off the excess. Next, add the fl oured rings to the beaten eggwash before coating in breadcrumbs. Set aside until it's time to fry.

Heat a sauté pan to medium-high heat. Season the liver with salt and pepper, then coat with fl our. Sear the liver on one side, fl ip it over and add butter.

At this point, turn the heat down and add thyme and start basting the liver with the melted butter and pan juices. Cook the liver for 2 to 3 minutes on each side and set aside to rest.

In a household deep-fryer or shallow pan, heat oil to 350F and fry your onion rings adding a handful of fresh sage at the last second. Serve with boar liver and a dollop of Dijon mustard.

Related Stories & Recipes

The Odd Bits

Once the food of royals, offal and the odd bits are delicacies in some cultures — yet strange and unusual to many.

Smoked Beef Tongue and Beet Salad

The sharpness of the lemon and Dijon dressing cuts the richness of the beef tongue and is well suited to many other rich off al dishes. The addition of capers, tarragon and mustard resembles a sauc...

Pig's Head Scrapple

Originating from the Pennsylvania Dutch, Amish and Mennonite communities in the U.S., scrapple is a dish designed to use leftover scraps of pork, blended with cornmeal and flour to form a semi-soli...

Subscribe
Build your own subscription bundle.
Pick 3 regions for $60