Orange Liver Saute

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Orange Liver Saute
If you’ve read some of my other liver recipes, then you’ll know that I’ve been trying to find a way to make liver delicious even for people (like my husband) who dislike the taste of liver.

So, here’s another one – this time with oranges. The orange flavor, along with the cinnamon, really helps to cover the taste of liver!

Jeremy’s response to the dish: “This may be your best one yet!”

Orange Liver Saute


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings

Serving Size: 1 cup (approx.)

Orange Liver Saute


  • 1/2 lb calf liver (or other liver), defrosted and cubed
  • 1/2 navel orange, chopped into small pieces
  • 1 yellow squash, diced
  • 1 green bell pepper, deseeded and diced
  • 1 teaspoon cinnamon powder
  • dash of nutmeg
  • dash of chili powder
  • salt to taste
  • coconut oil to cook with


  1. Add 1 Tablespoon of coconut oil into a pan, and saute the liver in it.
  2. When the outside of the liver has mostly turned brown, add in the oranges, squash, and bell pepper.
  3. Saute until the liver is cooked through (5-10 minutes more).
  4. Add in the cinnamon, nutmeg, chili powder, and salt.

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{ 4 comments… add one }

  • Natalie December 6, 2013, 10:55 am

    I’ll definitely be trying this. I have yet to find a liver dish that ALL my kids will eat.

    • Louise December 7, 2013, 2:59 am

      Thanks Natalie – let me know what you think!

  • Lauren T December 9, 2013, 12:51 pm

    Could you use pastured organic chicken livers? I have a good source for those from a local farm but not so much calf liver.

    • Louise December 9, 2013, 6:04 pm

      Yep -totally! Any liver would work for this recipe.


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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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