Randall Lineback Liver Three Ways

We’ve found that people’s preferences with liver vary more than other products. Below we’ve outlined our three favorite ways to prepare liver to give you some guidelines. As always, don’t be afraid to put your own spin on things. The flavor of Randall Lineback liver is so intense and delicious, it’s hard to go wrong! - MUST be properly thawed, see under INFO, at top of page

“I like my liver pink in the middle, but there is no hard and fast rule, except: ‘Do Not Make Shoe-leather!’”-- Joe Henderson


Approximately 2-3 slices of liver per serving
Onions (optional- see Option 2)
1 cup dry Red Wine (optional- see Option 2)
Thick-cut Bacon (optional- see Option 3)


-Some people prefer to remove the liver’s outer membrane before slicing. If the membrane is easily seen, we remove it. Otherwise we leave it on.
-We offer our Randall Lineback liver unsliced in 1-lb packages. Slice crosswise to the thickness you prefer.
-We like to cut our slices on the thicker side (about 1 inch), because it is easier to prevent overcooking.
-PRO TIP: After cooking and then resting for 5-10 minutes, we again slice each piece across the grain at an angle to the carving board. This is the presentation for each plate


- If you are serving the liver on its own, simply melt some butter in a sauté pan and cook over medium to medium-high heat until desired doneness, adding salt and pepper to taste. Flip frequently, checking doneness.
- Let the liver rest 5-10 minutes after cooking. Remember that it will continue cooking after removal from the pan.
- Slice each liver slice a second time, at an angle, to ensure tenderness.


-If you like liver and onions (the traditional approach, and our favorite), we suggest you begin with the onions first, either slowly caramelizing them (if you like sweetness) or sautéing them at a higher heat (if you like a little bite of acid) in a sauté pan.
-When your onions are about 3-5 minutes from being fully cooked, add some butter to the pan, make sure the heat is at medium to medium high, and add your liver slices.
-Cook liver, flipping frequently, until desired doneness (this will only take a few minutes).
-Remember: the liver will continue cooking after removal from the pan. You should always let your liver rest 5-10 minutes after cooking.
- Slice each liver slice a second time, at an angle, to ensure tenderness.
-If you want a little added punch, remove onions and liver from the pan (either plating individual servings or using a platter). Deglaze the pan with about ½-1 cup of red wine and reduce for a few minutes, stirring constantly. Pour the sauce over the liver and onions to serve.


- This is the bacon grease option! The salty, smoky flavor of bacon is a great match for the richness of Randall Lineback liver.
-Begin by cooking thick-cut bacon in a sauté pan until crispy. Remove bacon from pan, draining on a plate lined with paper towels.
- Using the bacon grease as a base, follow Cooking Option 2 above, sautéing the onions in the same pan, adding butter if need be, then adding liver.