Did you know that Seattle is just a 7-hour direct flight from Iceland? That means I was able to score some Icelandic sheep liver at my local Farmers Market. Thank you, little buddy!
I’ve had pastured beef liver many times and goat liver a few times. It tastes closer to goat liver, but I found the flavor superior. I cooked it just like I did my Beef Liver + Asparagus + Garlic recipe, only without the asparagus. My side dishes were steamed sweet potatoes and Brussels sprouts with some butter.
As great as beef liver is, I figured that some of the vitamins were getting destroyed during the cooking process so I started a habit that may gross out some people. Prior to cooking the liver, I cut off an inch or two and eat it raw. Whereas beef liver has a harshness when eaten raw, the Icelandic sheep liver had none. Had I not already chopped up the garlic, I may have eaten the entire liver raw.
I also believe this to be safe since the liver was frozen for more than 2 weeks. Anyone else eating raw organ meat?
Brussels sprouts, sweet potatoes, Icelandic sheep liver