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.