Un-Stuffed Liver

By Raeanne O’Meara

This liver and breadcrumb stuffing (nothing is actually getting “stuffed” in this recipe) can easily be tweaked to fit your individual tastes. This adds a bit more flavour than the standard fried liver meal. Soak the liver beforehand for a couple of hours in milk to help mellow out the liver taste, if you desire.




2 tbsp butter or oil



1 lb moose liver


Half a pack of bacon (or enough slices to cover the liver)

1/2 cup beef broth


3/4 cup breadcrumbs

1/2 of a white onion, finely chopped

1 tbsp dried rosemary

1 tbsp dried thyme

1/2 tbsp dried parsley

1 tsp kosher salt

1 tsp black pepper

2 tbsp melted butter

How To Make “De-Stuffed” Liver

Preheat the oven to 350 degrees Fahrenheit. Rub butter or oil on the inside of a casserole dish to prevent the liver and stuffing from sticking. In a small bowl, combine the breadcrumbs, onion, herbs and spices and butter to make the “stuffing.”


Thinly slice the liver and lay the pieces in a single layer in the greased dish. Cover with the breaded stuffing and top with the bacon slices. Finally, pour in the beef broth to add some moisture.


Cover the dish and cook in the oven for around 15 minutes. Remove the lid or tinfoil covering and continue to cook for an additional 10 to 15 minutes – the bacon should be crispy and the stuffing not completely dry, but not soggy either.


Serve immediately.


Tip: The liver will be easier to cut into thin slices if it is partially frozen.