OK the thought of brains and liver kind of freaks me out - but if I were going to start incorporating some real Paleo foods like this into my diet - what to ask the butcher for first, and how to prepare it to ease myself into stuff like this?
I used to think eel was gross too until I had it at a sushi restaurant and discovered I love it. I'll try anything once. :)
I've tried preparing beef liver and I can't eat it but I enjoy US Wellness grassfed beef Liverwurst and Braunschweiger. They contain liver (from grassfed cows) the liverwurst has beef heart in it as well and maybe kidneys if I'm not mistaken. It's the easiest way for me to get my share of organ meats. Also you could try buying grassfed "pet burgers" which are ground beef mixed with organ meats. I've made meatloaf with pet burger mixes and have enjoyed them. You could try doing a mix with regular ground meat if you're afraid of being overwhelmed.
To me, a lamb heart tastes pretty fantastic. Tender, lamby, and not super mineral-y. I saute onions, mushrooms, parsley, garlic and spinach and then stuff the cavity of the heart (you can google this for instructions). Then I wrap it in bacon and bake it. If you can handle stuffing a heart cavity without developing PTSD symptoms, I think you are on your way to a full paleo lifestyle! I highly recommend not over-thinking what you're eating. It is just a unit of food, so packed with nutrients that your body will thank you for days. Don't think of it as a heart...
I second the above answers about liver pate. I recently made pate (by just food processing my leftover liver and onions and adding a ton of spices and some olive oil) and then wrapped ground beef around that for pate-stuffed burgers. I am telling everyone about this because it was VERY tasty and I think it would be great for someone struggling with organ meats.
If you are really against the liver taste, I suggest cooking it but then not eating it until the next day. For whatever reason, when I re-heat liver the taste is so much more mild. It takes awhile, but you will really start liking these things!
Liver was something I had to get used to. First time was awful (and overcooked → not sure if correlation or causation), but tasted better the second time and my body now asks for it weekly.
Heart was something I loved immediately. It's actually just muscle meat and in my opinion the tastiest one.
Kidneys was the one I feared the most but that seemed unnecessary.
Those are the three organ meats I eat weekly now. Tongue and sweetbreads are next on my list.
All of them I just cooked in coconut oil to see how it tastes on itself, now I mostly cook it with onions, garlic and cut up sweet potatoes. And I hope most people will remain their "ick feeling". Keeps these delicious meats dirt cheap.
I used to be a huge fan of fried chicken gizzards and livers dipped in gravy...but clearly that's no longer allowed (unless I found the perfect almond flour batter, fried it in coconut oil, and made grain-free gravy-ha)
I have had cow tongue (not sure if that's considered an "organ" but I'm no scientist haha) we "peeled" it then grilled it like a steak and I thought it was pretty amazing. Even got my picky sister to try it, telling her it WAS steak.
Other than that, I too should take more advantage of the odds and ends of the meat department.
You can make your own homemade liverwurst and sausages containing liver where you mix ground pork, liver, herbs and spices. It might be a good way to ease into cooking and eating liver--you could slowly increase the amount of liver too if you wanted to start out slow. I love liverwurst! Here's a decent recipe:
Oh, and I hate liver plain, plus eating heart or brain still isn't going over well for me. This is about as far as I go so far, but I do really like it.