Honestly? If you've tried it in numerous forms that other people swear by with the same result each time, you probably just don't like it. That's ok. There are other nutrient-rich foods out there. Get cod liver oil capsules if you're really concerned.

However, you can try slicing it thinly, frying it just enough to cook it thoroughly, chop up and throw it in the food processor with enough cocoa to disguise the taste, sweetener, and coconut milk (or cream, if you're that sort) until you get a good mousse-y consistency (or thinner, like a milkshake, if you prefer). Freezing the results in an ice cream maker would probably help even more, but I haven't personally tried that part. If the smell during cooking is enough to be a problem, have someone else make it for you.

It also goes well in chili, which has a strong enough flavor that the liver isn't particularly noticeable. It thickens it nicely, and if you have small chunks, it serves as a good texture-replacement for beans.

(Personally, I found that my dislike of liver was actually 100% societal programming, and I actually love liver. But that doesn't mean someone else can't legitimately dislike it.)

I've found not overcooking it to be the most important thing. I now only cook it to medium and both the taste and texture are much improved. Also, calf liver is a lot less "livery".

I accidentally made the yummiest dinner I've had in while the other night by putting a mighty generous pat of butter and some garlic puree into a hot skillet and then threw in a bunch of chicken livers cooked them just until they were heated through, but not quite brown in the middle. They were divine right out of the pan, but later after cooling, icko. Eat 'em fresh.

If you really just don't like liver flavor, you can mix a few frozen chunks of it in a blender with some frozen strawberries or cherries, then put it in a drink cup with a lid (so you can't smell the liver), and drink it through a straw.

coat it in chocolate?

Chris Kresser can't stomach the liver either, he cuts it up into pill size chunks, freezes it and swallows it whole.

Begin with chicken livers, then graduate to goat or lamb and finally to beef liver. Goat/lamb liver is milder but equally nutrient rich if you find beef too livery.

The way I cook it is using plenty of ghee/butter and a generous pinch of cumin seeds. Don't over cook it. Start with liver thawed well, preferably room temperature, throw in some chopped onions in the pan with the liver and cumin seeds, when the onion is translucent, the liver is done.

Grassfed Calf Liver!

First marinate in lemon juice for about 15 minutes.

While it's marinating, sautee some onions in a frying pan, over low heat in some ghee. Dice some good organic bacon and toss that in the pan. Add 1/8 tsp sage and a small sprig of rosemary.

Next drain the liver and cut it into 2" by 2" pieces. Add it to the pan, raise heat to med-high, and cook for 3-5 minutes or until liver is med-rare. Finish with a couple splashes (maybe 4 TBs? sorry, I don't measure anything when I cook) of good balsamic vinegar. Remove the liver to a pan, and let the bacon, onions and balsamic reduce to a nice sauce, spoon on top of liver and YUMMMMMMMM!

A great British tradition [still seen in cafes] is liver'n'bacon.

Rinse and pat dry your liver and thinly slice, meanwhile get some onions and spices sauteing and start to cook the bacon. You'll want your cooking oil of choice at a relatively high heat as the best way to do liver is to flash fry it.

When the bacon's done to your desired level, throw the liver in and keep moving. It should take no more than two minutes to be done, and flash frying should avoid the chewy texture I remember from childhood. Serve with whatever greenery you choose. Melt butter on top. Enjoy!

Now if someone wants to do a paleo version of another childhood memory - steak and kidney pie - I'd me eternally grateful :)

Blend about 8oz liver with 1/2 an onion in a blender, add this to about 2 lbs of good hamburger, add 3-4 eggs, chopped onion, about 6 sliced cooked bacon (chopped up) add spices (salt, pepper, etc) - mix together, form into patties, fry them up, melt cheese on top, cover with fresh guacamole or salsa.

This gets liver into anyone who hates it - cannot be smelt or tasted this way :) My son loves these burgers, we wrap them in lettuce leaves instead of a bun.

Tell yourself you like it as you eat it. Conjure up feelings of adornment as you're eating. Repeat until liver eventually becomes associated with pleasurable feelings.

I grew up absolutely hating liver and now I sometimes crave it: weird. Anyhow, calves liver, quickly sauteed in butter that has already fried up some onions is great.

Make it into pate.... then it is divine food of the gods.

Also, check your stomach acid- you have enough?

I haven't learned to like liver yet, BUT I have hated - hated - fish all my life (taste, appearance, texture, the whole shebang), and yesterday I totally relished whole, skin-on, vertebrae-containing sardines right out of the can. When I first tried eating sardines a year or so ago, they absolutely revolted me. So there is hope for liver and me, and for liver and you. :)

Add a tiny amount of liver to ground beef and you won't know it's there. I have also done the "frozen pill" method already mentioned. Sometimes I just quick fry a small piece and down it as quick as I can.

I eat the Braunshwager (sp) from Grasslandbeef

Liver to me has always smelled and tasted like spoiled meat which is an issue I can't get past. The problem with most of these suggestions is that they rely on the flavor of onions to help with the taste of the liver. I DON'T LIKE ONIONS. Never have and, since I am now almost 60, probably never will. Of course, now that I live alone, I never have to cook with them again!

I vote for the Chris Kresser approach noted above - freezing small diced pieces and downing a few a day with my other pills.

First I remove the outer membrane thingy. Then I cut the liver into strips and soak them in lemon juice for a couple of hours. I then dip them in egg, followed by coconut flour, and cover them with insane amounts of garlic powder, sea salt, black pepper, and sometimes cayenne pepper. Sear them in tons of butter (don't overcook - shoe leather is gross!). Delicious.

I put it in chili.

I'm lucky, I guess, because I like liver as long as it's mild. I do the following:

*Fry a few pieces of bacon first *Find a source of tender liver--your fingers should just about pierce through the liver when you pick up a piece *Fry the liver in the bacon fat *30 seconds before removing the liver from the pan, put in a little water (the pan should be hot enough to generate a loud hiss of steam) and cover for 2 minutes. *Eat the liver with the bacon.

The steam treatment takes out a lot of the liver flavor. These days, I'm eating so much liver I skip the steam if it's nice and tender raw. In the old days, I had to steam it because I didn't like the taste of liver.

1. Get good grassfed liver. This is not snobbish, the grocery store liver reminds me of a slab of leeches, but the grassfed stuff is much more like proper meat.

2. Cut a jalapeno in half & core it. Cut off two pieces of liver about the size of the jalapeno, and put a chunk of liver in each half. Wrap jalapeno/liver in bacon & secure with a toothpick. Throw on the BBQ, until the bacon is cooked.

Saute in butter or olive oil, add sweet onions and bacon... yum! Oh and don't forget the curry powder!

I cook some grass fed beef liver for the first time yesterday and really researched how to cook it before doing to so it would taste good. I still couldn't stand it! I wanted to barf just smelling the liver. After cooking the liver and knowing I wouldn't eat it, I tried the cocoa thing mentioned above but made a muffing type thing instead. I threw the cooked liver in the blendtec with 1/2 cup cocoa powder, 1/4 cup almond flour, 1/4 cup coconut flour, 1 large cooked sweet potato peeled, 4 eggs, a little bit of coconut cream, dash of baking soda, cinnamon and some stevia. I baked it for 30 minutes until it cooked into a muffin. It still tasted a bit like liver but it was much more tolerable! To those of you wanted to add more liver to your diet, give this method a shot.

Dip the chicken livers in egg then into a batter of flaxseed meal mixed with almond flour, paprika, oregano and pepper. Fry them in clarified butter until all the redness is gone. Pour the rest of the egg over them until that cooks too. Remove from the pan onto a plate to cool. While they are cooling sprinkle with fresh lemon. They taste great warm and even better after sitting in the 'fridge.

Just plain old liver, any old liver, rinse off the excess blood, throw it in you skillet, flip it around as it gets slightly pale on the outside, but leave it bloody on the inside. No need for marinade or basting or onions of anything else. Your favorite grease in the pan, that's all that's added. nothin tastes better.

But then, I just ate two heaping plates of dak dae bugs last night, so what do I know?

1/2 # of fresh chicken livers, do not use beef or pork, (it's true organs hold toxins but chickens don't live that long)

3/4 # hormel little sizzlers nicely browned and crumbled well (squeeze) or could be any pork sausage that you like that isn't too spicy

1 large sweet onion finely diced

4 stalks of celery (peel the outside and then strip ribs by snapping the top of the rib and pulling down to de-string)

3 large peeled carrots (cut fine 1" strips,i have a peeler that does YES)

NOW! TO ACHIEVE THE "I DON'T WANT IT TO TASTE LIKE DIRTY GYM SOCKS SMELL"

1 T. balsamic vinegar 2 T. sugar 3 T. soy sauce 1/4 c sesame seeds or 1 T. sesame oil 1 t. garlic powder 1 t. cumin

2 chicken bouillon cubes (no msg) 1 c water

boil the water and put in the bouillon cubes to dissolve put the liver in with them. when this mixture is cooler!, squeeze the liver and take out any membrane strings, (it's not easy but it's worth it)

brown the sausage well and remove from pan and cool!, then you will squeeze them to crumble fine

in the meantime

brown the onions in the sausage fry pan put in the celery first to continue to fry and then the carrots

add the liver/bouillon mixture make sure it is cooked

add other ingredients and mix well

what you want to attain is no liver after taste!

fiddle with until you are HAPPY

stuff this by t. into won ton wrappers

or use this recipe in any other way your anemic grandchild will eat

check net to find out how to stuff and fry won tons

fry in canola oil however many you want at the time

you can freeze, but don't cook won tons before freezing first brush outside of won ton with oil and freeze separately then you can combine in a plastic bag

I WISH YOU MANY HAPPY HEALTHY GRANDKIDS

Organic Acids Influence Iron Uptake in the Human Epithelial Cell Line Caco-2

Susan Salovaara, Ann-Sofie Sandberg, and Thomas Andlid* Department of Food Science, Chalmers University of Technology, P.O. Box 5401, SE-402 29 Göteborg, Sweden J. Agric. Food Chem., 2002, 50 (21), pp 6233–6238 DOI: 10.1021/jf0203040 Publication Date (Web): September 14, 2002 Copyright © 2002 American Chemical Society Section: Food and Feed Chemistry Abstract

It has previously been suggested that organic acids enhance iron absorption. We have studied the effect of nine organic acids on the absorption of Fe(II) and Fe(III) in the human epithelial cell line Caco-2. The effect obtained was dose-dependent, and the greatest increase (43-fold) was observed for tartaric acid (4 mmol/L) on Fe(III) (10 μmol/L). Tartaric, malic, succinic, and fumaric acids enhanced Fe(II) and Fe(III) uptake. Citric and oxalic acid, on the other hand, inhibited Fe(II) uptake but enhanced Fe(III) uptake. Propionic and acetic acid increased the Fe(II) uptake, but had no effect on Fe(III) uptake. Our results show a correlation between absorption pattern and chemical structure; e.g. hydroxyl groups, in addition to carboxyls, were connected with a positive influence. The results may be important for elucidating factors affecting iron bioavailability in the small intestine and for the development of foods with improved iron bioavailability.

Keywords: organic acids; iron absorption; Caco-2

My children who are grown now ask me to make them liver and onions for their birthday meals. I don't care for liver so I have experimented cooking it in different ways. First off, I cook a lot of onions in olive oil and a little butter until they are tender but not brown. I set the onions aside. I save my bacon grease when ever I make bacon. I brown my liver in hot bacon grease for about 5 minutes on each side. After cooking the liver I make a brown gravy (you can use the brown gravy in an envelope) too or make it from scratch. I add a can of cream of mushroom soup to my gravy. I then add my liver to my gravy and simmer it using a low temperature either in the oven or in an electric skillet. The liver will be so tender it melts in your mouth. Then I put the onions over the top to serve. But you can't have liver and onions without mashed potatoes. I don't know about buying the liver that has no chemicals in it. We only eat this meal once a year if that. I always make another meat as well for those of us who don't like liver. I do take a bite or two though to see how it turned out. Hope this helps anyone who eats liver. JC from Nebraska

I've just tried this recipe, and it came out awesome, much better than any other bison liver recipe. Highly recommended.

I just tried liver straight up grilled in the cast iron skillet (second attempt) and it turned out great this time. It could be my paleo taste-buds changing, but it actually came out tasty and enjoyable!

The first time I tried grilling it in the pan back in November I had soaked it in lemon juice for awhile and then cooked it with onions and served it up with balsamic vinegar. I couldn't get past the 3rd bite. Since then I have been dicing it up and adding it to stews and roasts, which helped me get it down easier.

Here is what changed:

I've been getting a bit of practice cooking grass-fed steaks in the last couple months, so I decided to prepare and cook a slice of grass-fed liver in a similar manner to how I've been doing steaks.

First, I let the liver thaw for a bit on the counter and then rinsed it in cold water a couple times once it started to loosen up all the way through.

Next I lightly sprinkled sea salt on both sides of the liver and let it sit for just 5 more minutes, then I rinsed off the salt with cold water and patted it completely dry with paper towels. By this point, the liver was room temperature and very tender and floppy.

I then added some coconut oil to the cast-iron skillet that had been warming up to medium-low and put the liver in the pan. I was going to do 1 minute per side, but after the first side was done the purple strip on the edge looked more than half gone, so I did 1 minute on the first side and 30 seconds on the other side (I'll try 45 seconds each side next time). While searing the second side I melted a small bit of Kerrygold butter at the edge of the skillet and basted it over the liver until it was finished.

I let it set up on a plate for a few minutes, then sliced it through the middle. The outside looked kind of like a steak, and the inside came out light brown with a light purple center. It was very tender, not chewy or gritty, and best of all it tasted really good! The flavor was a bit meatier but very similar to the grass-fed steak I've been eating.

So for now it looks like I'll be cooking up liver with my steak once or twice a week. I'm so excited!

The only liver recipe we ever ate as kids was chicken liver marinated in a mixture of lemon juice, soy sauce and garlic, then wrapped in partially cooked bacon, put in the oven and cook quickly until the bacon is just crisp. We always loved it, excuse to eat more bacon right? I still prepare liver this way, or do the standard sneak-it-in-ground-beef strategy.

Rinse it in cold water, drain it, put it in bowl and pour enough milk in to cover the liver. Let set for at least an hour. It gets rid of the bitter taste.