Try liverwurst. I find it to be much more palatable.

chili is how I do all organ meats.

A trick my parents taught me is to soak the liver in milk (or diluted heavy cream) for at least half an hour before cooking it (though in your case, I'd try a couple of hours). It gets rid of a lot of that gamey / bitter taste. I don't do this myself, as for me that taste is just part of the liver experience, but the time I tried it, the liver definitely tasted less "strong".

When you're done soaking the liver, discard the milk. I then fry up some onions in lots of butter, and then fry the liver. As for the texture, I find that if I slice it more thinly, it doesn't need to be fried for as long, and doesn't become as "chewy". I add half a sliced apple in there halfway through which balances the bitterness of the liver. After I take if off the pan, I salt generously.

ahhh liver, it is all mental. you have to re-wire your mind to like it. if subconsciously you still hate the taste/texture you never going to enjoy it.

i used to hate mushy texture but trained myself that it's the best tasting food. over time i started to like it. so much that i eat liver raw because i enjoy its sweet taste which goes away when cooked.

also, beef liver has the mildest taste, stay away from lamb/bison/deer livers.

if you have issues with liver taste you probably don't want to try kidneys. kidneys have stronger taste than liver, they smell like piss.

Have you heard the saying, "dilution is the solution to pollution?" Works for liver too. :-)

I mix it 1:3 or 1:4 with ground beef in hamburgers and meat loaves.

My mom always used to "batter" it in egg, and pan-fry it that way. I actually quite like it that way, but then again, I'm from Russia, and we eat weird things. ...Speaking of, I'm cooking a beef tongue tomorrow...

Maybe try a piece that way? You can even dunk in almond meal after the egg. Just make sure it's cooked through pretty well - it makes it tougher, and somewhat gets rid of the grainy texture.

I use a very traditional recipe

Use calves rather than beef liver Slice thinly Fry up some bacon and piles of onions Fry up the liver until firm but not dry in the bacon fat Eat with piles of bacon and onions

Mmmmmm

The beef liver I buy comes frozen in slices. I don't marinate it or anything...I just thaw it, blot it with paper towels and then fry it in butter, until its done all the way through, on high heat so that it frys and doesn't steam or boil. It gets just like I remember liver being when I was a kid and I really like it. It gets firm and not mushy.

I saute it with onion and mushrooms, and sometimes dice it into scrambled eggs.

I think liver is what it is. You like it or you don't. I like (not love) beef liver, but I can't take chicken liver.

Pan fry in coconut oil til medium rare. While cooking sprinkle dried thyme, dried basil & garlic granules or fresh, a little salt. The secret for me is medium rare. Overcooked it tastes really really bad like a bad piece of shoe leather.

You can also try chicken livers cooked the same way, but to me it tastes more like the liver my mother made me eat...yuk...And I can't hack the chicken livers medium rare. Must not have any red left in them after pan frying.

I confess I love liver. I still prefer the classic prep minus the initial flouring of the liver--gently saute in lard, bacon, or butter. Serve with lots of sauteed onions and bacon strips. Heaven.

I just made some awesome 'liver strips'. I marinated some liver slices in lemon juice, salt, ginger and garlic for a couple hours. Then dipped them in egg followed by coconut flour. Fried in bacon drippings and served over sautéed cabbage, onions and carrots. I never liked beef liver, but this was fantastic.

I blend it into a puree and add it to ground beef (chili, hamburgers). Totally unnoticable (especially in tomato sauce with beef.

Combining the things several others have mentioned: thinly slice the liver, coat it with egg and a little coconut flour, fry it in butter. You can also make a tasty stir-fry with it if you use beef tallow and flavor the tallow with chopped garlic and ginger before frying the liver.

Liver is really good close to raw imo. I just poach it until the outer millimeter is greyed, but the rest is still purple. Takes less than a minute and it has a good flavour, easy texture. Cooked through liver is not the same. I can eat like a handful chunk of liver in one go.

Also, liver usually has this membrane around it that is chewy. You maybe want to remove this.

Coat it with a cajun-style rub and pan fry. It comes out blackened and hides most of the liver taste. My wife tried it and said it just tasted like blackened meat to her.

My favorite cajun rub: http://www.myspicer.com/catalog/index.php?cPath=8_1903090

I eat liver once per week and I still hate the stuff.

However, that said, I cook diced bacon, add butter, saute rough chopped onions to medium-brown carmelization, add mushrooms and cook until hot through. I then move everything to the side of the skillet, add the liver and cook until almost well done.

The bacon and carmelized onions reduce the worst of the liver taste and not cooking it until well done keeps the mushy texture to a minimum.

Use moderately high heat for the liver to get the cooking done quickly. Everything else at medium heat.

Chop liver into tiny bits, mix with ground pork or something that actually tastes good at a ratio of 1:4, add in ample sambal oelek (garlic chili paste)+ ginger, knead, form into patties, grill.

Raw Beef Liver, Avocado, Kerrygold Butter, Ginger, Garlic, Cayenne Pepper, Chili Powder

Makes a Spicy Guacamole with no texture issues. Tastes pretty good too.

I love liver and always have. My husband, on the other hand, has issues with it. Soaking it in milk helps a great deal. This is also a very good, and rather different, preparation - I LOVED it: http://www.epicurious.com/recipes/food/views/Liver-with-Caramelized-Onion-and-Pecans-3158

I know this is an old post, but I am looking around for a good chopped liver recipe. We bought half a beef from a friend of mine (used to raise my own but lost the farm, long story), she raises her beef like I raised mine. Grass fed only from the time they hit the ground until they are butchered. I have a very clean, grass-fed beef liver waiting to be used.

Last time, we marinated the liver in organic, fresh squeezed orange juice for a day, then pan fried it in butter. It was incredibly tender, almost melting in your mouth, with no pungent taste or smell since it was so clean. I'm wanting to do something different this time, though.

I pretty much only eat calves liver as full-grown beef liver is a bit strong. I like it, but can only get other members of my family to eat liver if it's calves liver.

My main recipe is Leber Berliner Art, a personal/paleo take on a German liver dish I've had in a few restaurants (I made it personal by removing the breading, and adding BACON!).

Prep:

• Freeze 1/4" thick sliced liver "steaks" on a sheet pan in the freezer - so they freeze into "planks". Thicker steaks will not work as well, so make sure your butcher slices it fairly thin.
  
• Fry 1 stip of bacon for every "steak" of liver you are going to prepare. Reserve the bacon fat.
  
• Thinly slice 1/2 onion for every "steak" of liver, and 1/4th of an apple. (for 4 liver steaks this would be 2 onions and half an apple.
  

Cooking:

• Heat the bacon fat and fry the liver straight from the freezer (don't thaw it). This process allows for some caramelization without overcooking the middle of the liver. Now is the time to add salt, pepper, and a smidge of cayenne if you like.
  
• Plate the liver, and then fry the apples, onions, with the chopped bacon in the bacon fat.
  
• As the apples start to break down and the onions caramelize, top your liver with them.
  

Serving:

• Top the whole mess with a tablespoon of chopped boiled egg and minced green onions, if you want. I normally don't.

Grab a fork and NOM.

I bought some beef liver without any idea of what to do with it. On the first night, I hacked off a few pieces and fried it up in butter. It was okay, but the taste of the liver was too strong and I was hesitant to eat it that way again.

Last night, I decided to boil the rest of the liver. Here's what I boiled it in:

• Enough water to cover the liver
• 2 cubes of beef stock (not sure if they were Paleo, but any broth would do)
• 2 dried bay leaves
• 1 teaspoon of whole black peppercorns
• 1 cinnamon quill
• 3 teaspoons of coarse salt

Put the raw beef liver in whole, bring it to a boil, turn the heat down to low/medium, and let it bubble away uncovered until the liver is cooked throughout and feels HARD (not at all springy!). You will need to add more water occasionally as it evaporates. Once cooled completely, slice it thin and keep in the fridge as a go-to snack when the munchies hit.

This morning, I had a chunk of it the size of a playing cards deck for breakfast, with ~50g of cold butter on the side. The strong "liver" taste wasn't there. I was surprised by how good a mouthful of boiled liver and cold butter tastes - a bit like eating pate by the spoonful!

When I was a child in the early 1960s, we always had liver for lunch in our school cafeteria. It was served every Wednesday. It was the only option. The lunch ladies dusted it in flour with lots of salt and then pan-fried it in butter. It was served up with loads of carmelized onions which had been cooked long and slow in lots of butter. I grew up loving it. I wish they still did this for kids today then there may not be such an aversion to it. We had various meat dishes on Monday, Tuesday, and Thursday. Always the fatty, slow cooked meats...chuck, stews, etc., then liver on Wednesday and Fish on Friday. Can you believe...they never served chicken! Chicken was expensive and reserved for Sunday dinners at home.

So glad I found this site! Wonderful information.

All the best, Mary