I'd say season it with some salt and pepper and eat it raw. When I was a baby, I used to call raw liver "blood". Man, did I love that stuff! Raw liver is very very tasty and you'd think it'd taste iron-y or intense, but it doesn't. It's rich and just a tiny bit crunchy, yum! I really don't know about VitA, but in Lebanon raw liver is staple for breakfast. At our house we used to hae it at least twice a week. The problem is the Lebanese eat it with bread. Otherwise, it's awesome and doesn't seem to be harmful.

Hmm... I'm not sure. Liver comes in a pretty good shape for grating if it's pre-cut. You know, that whole too-thick-worm kind of shape. I think this would be easy to freeze and grate. On the other hand, chemically speaking, you aren't doing the liver anything dirty by processing it first and freezing it in cubes. That may make it a little more wieldy for grating.

Just be sure to grate it if you're going to choke it down in liquid form. If it goes unchewed, or at least un-pulverized in some way, it won't be digested effectively because the surface area will be too small for your digestive enzymes to do their work before the liver passes into your poop tunnel.

Too much raw liver can lead to a buildup of a toxic form of Vitamin A (retinal? someone correct me here if I'm wrong), so don't make it a staple! A quarter pound of cooked liver twice a week is the maximum I've set for myself. And since I think liver tastes awful, I'm not sure I even need to worry about that little personal benchmark.

I would just like to say I had my first experience with organ meat today- I'm a new paleo as of 2 weeks. I consumed about 100g of seared lamb liver with onion and what can I say- I feel exceptionally alert and great! I was quite pleased that I didn't reject the taste of it (hardly disguised with just plain onions), was like a very potent piece of kangaroo.

Now I just need to figure out how often its safe to eat this! (cholesterol and vit A through the roof - although the vitA is a bonus IMO).

Before you try 'drinking' it cut about a 100g piece off and sear it in pan on medium heat with your choice of fat, I really like using butter with garlic. Often I will add some chopped garlic and rosemary or thyme.

Don't cook it too long, liver goes really tough and rubbery and then it isn't to good. I like it somewhere between medium rare - medium.

Then, eat it! You may like it just like that, many people do.

Other good ways to get your liver in without drinking it would be to ground it up with beef / lamb and make hamburgers from it - lots of good recipes floating around on the web for this.