Sliced ​​bison liver

Liver is unfortunately an offal that is consumed less and less. However, when properly prepared, it is delicious. It is also extremely nutrient-dense, rich in protein, iron, B vitamins, as well as vitamins A and D. Furthermore, bison liver is extremely low in fat. Whether for athletes, anemic individuals, or simply for foodies who are conscious of valuing the entire slaughtered animal, pre-sliced ​​liver is here for you!

Cooking: Traditionally in our family, we soak the sliced ​​liver in milk for 12 to 24 hours before coating it in flour and then cooking it in a pan with butter (or bacon fat!). Served with caramelized onions (in brandy), bacon bits, potatoes and carrots glazed with maple syrup, this is a meal you will quickly become accustomed to! ;)