Grilled Elk Liver with Sautéed Vegetables

Pasture-raised elk liver from the barbecue with freshly sautéed vegetables.
So Very Good Tasting & Healthy!

Calf's liver used to be one of our favourites until we tried elk. Grass-fed young elk liver has a flavour complexity that isn't overbearing and is far more appealing.

Try this recipe and see for yourself.


1 1/2 tbsp butter
1 1/2 tbsp olive oil
3 Vidalia (sweet) onions, thinly sliced
2 sweet peppers, any combination of colours, thinly sliced
6 ounces mushrooms, thinly sliced
Salt and pepper

Olive oil
Salt and pepper
1 1/2 lbs elk liver sliced about 1/2 inch thick
Melted butter
Freshly chopped parsley (optional)


Preheat gas barbecue and set thermostat(s) for medium high heat grilling.

In a large saucepan, melt the butter over medium high heat, add the olive oil.
Add the onion and sauté for 3 minutes.
Add the peppers and mushrooms. Sprinkle with salt and pepper Cook for another 5 minutes or so.
Avoid overcooking peppers and onions. They should still have some crunch when served.

Hold sautéed vegetables in a low heat oven (about 200F), while liver is being grilled.

Lightly oil both sides of the liver slices with some olive oil, season with salt and pepper.
On an open grill, cook liver slices for about 2 to 3 minutes per side. Avoid flare-ups.
The liver is best cooked to rare or medium rare doneness. Much beyond that it just dries out and toughens up.
Baste the liver with some melted butter as it comes off the grill.

Serve liver on warm plates with sautéed vegetables on the side. Garnish with chopped parsley if you like.