How to Add Liver to Dinner and your Kids won't even Notice...

Liver... ounce for ounce it is one of the most nutrient dense foods on the planet, right?  It is one of the best sources of iron and B12 out there.  The downside?  It is liver and liver comes with a reputation.  My doctor recently pushed me to add liver to my diet.  She listed all of the benefits and suggested grinding it into hamburger (maybe a product HHF can offer in the future?) to make it more palatable.  So, I decided to put on my big girl pants and give beef liver a try.  I hope you will try it, too!

I started with a pound of our pasture raised beef liver.  Remember that our beef is raised on pasture and grass fed, supplementing a very small amount of high quality grain when nearing full size in order to increase marbling while retaining the nutrient profile of 100% grass fed beef.  
I defrosted the liver just a little bit - letting it stay pretty solid.  Then I took the entire block and put it into the blender.  A food processor may work better for you - it really depends on your blender.  I have a Ninja, so, I just let it do the work.  I let it run until the liver was pureed.  Since it was the first time that I was adding liver into any recipes, I wanted to give us the best chance of it not being detected and keeping it in chunks seemed like it would be an immediate fail.

I took half of the pureed beef liver and put it in a freezer bag, flattening it out and pushing all air out, and stored it in my freezer.  The other half, I added to my Happy Hen Farm Chili Recipe.  I added it after the meats were almost fully browned and then just continued the rest of the recipe.

The verdict?  You could not taste it AT ALL.  No one in my family was the wiser - even the pickiest of eaters.  Next time, I *may* try a little more.   Or maybe add some to taco meat?  I'll report back when I do! 

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