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Liver Me This

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  • Liver Me This

    If you're reading this, it means you got past the horrible pun in the thread title. And that means that you're my kind of person.

    I hate liver. Hate, hate, hate, hate liver. Unless it's the horribly over-processed Braunschweiger, which I can eat in thick slices. I think my serious dislike stems from first grade in dear old Mother Russia. For supper, we would get cabbagey soup followed by rye bread topped with a slab of overly dry liver. It would be sheer torture choking it down. And choke it down we did because the teacher would be watching our every move.

    Fast forward to today. This Saturday, assuming I don't get sidetracked by a cookie or a Starbucks latte, will be the start of Week 2 of Primal eating. After realizing that my iron intake isn't where it would ideally be and seeing all these wonderful, happy people enjoying their organ meats, I want to give liver a second shot.

    So....we finally come to the purpose of this post: how can I cook liver so that it doesn't taste livery?
    "Success is not final, failure is not fatal: it is the courage to continue that counts."-Winston Churchill

    "Keep Calm and Carry On"-British Wartime Poster

    "Don't Panic"

  • #2
    Originally posted by KotikBegemotik View Post
    So....we finally come to the purpose of this post: how can I cook liver so that it doesn't taste livery?
    I don't know that it is actually possible, not with all of the copper found in it. I did, however, just recently have beef liver for the first time since the 1960s and found it wasn't THAT bad. I cooked it with onions and lots of bacon, and it was cooked about medium when I took it off the stove. The more cooked it is, the stronger the flavor.

    I was surprised to find that I didn't mind it at all, and it is very good for you. It will never be my favorite...and they say that chicken livers have a much milder taste but I've not yet tried those.


    • #3
      Well, not to be stereotypical...but growing up in the south, my mom chicken fried it! I actually kinda liked it.

      Not the whole milk, eggs type of chicken frying, but she dredged it in flour seasoned with salt, pepper, and garlic powder and pan fried it in bacon grease.

      If you have a flour substitute you prefer , such as coconut, or rice, go for it. If you want to try it with regular old flour the first time I think whatever makes it taste good to you may be the ticket.

      Just my 2cents!


      • #4
        Other livers don't have such a strong taste as beef. There's chicken, which is much milder and the liver I eat most often. And you may know of canned cod liver, usually from the baltic or Russia. It has a very mild taste. The smoked version is really good.


        • #5
          I saute about a pound of chicken livers and a couple ounces onions in very little fat (~1/2 tblsp butter) and a splash of sweet vermouth or red wine until just about all the liquid is gone. From there I either eat them hot, or chill them, or chill them and then run them through the food processor and dip veggies in. If you save chicken fat, chicken livers taste awesome sauteed in that.

          If you do a board search of pate, Paleobird has shared a recipe that a lot of posters love. I haven't tried it yet, but from the recipe, it sounds terrific.

          I love liver, so I haven't experimented around with other animals. The chicken is divine.
          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine


          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.


          • #6
            Catrin and Renegade RN, thank you for the bacon-y suggestions. I'm finding that the more bacon something has, the better it tastes.

            Tercio, thank you for your suggestion. However, my opinion of fishy, oily, smokey things is even lower than that of liver. My family doesn't get my dislike of that category of fishy fare.

            JoanieL, that sounds good. Especially the red wine part. And I'm definitely going to look for Paleobird's recipe. My grandma makes some kind of beef pate...but it always tastes...odd. Maybe there's something missing.
            "Success is not final, failure is not fatal: it is the courage to continue that counts."-Winston Churchill

            "Keep Calm and Carry On"-British Wartime Poster

            "Don't Panic"


            • #7
              Soaking liver overnight in either milk or lemon juice is supposed to make it much more mild, as well. I haven't tried, as I don't mind the taste and usually mix it with other stuff anyway.


              • #8
                Switch to chicken livers for now, much milder, way easier to hide in hamburgers as well.

                I also love to combine livers with sweet potatoes (mashed usually) I won't even cook the liver, just dice it up very small and throw it in the mash, I let it sit for 3-4 mins while the sweet potatoes cool down a bit which is enough to 'cook' the liver somewhat. I haven' tried with white potatoes but it probably tastes pretty awesome. Provided you add butter and salt, as you should... throw a little cream in there if you aren't avoiding dairy.
                I used to seriously post here, now I prefer to troll.


                • #9
                  last night i soaked it in

                  1 egg, 1/8 cup heavy cream

                  Rinsed it off in acidulated water ( wate rand sherry vinager

                  toned it down a shit ton

                  next time i will add more paprika and garlic and salt. it was a test run

                  My girl likes it curried so i may go ahead and add ginger to the mix
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                  • #10
                    I slice mine up and mix it 50 50 with sliced heart of cow. I fry it in butter and then pour salsa onto it and simmer till it seems right then crack 4 eggs on top and cover for 5 min. I love liver however I get it, including raw out of the hole in the deer.
                    Primal since April 2012 Male 6' 3" SW 345lbs CW 240lbs GW 220lbs and when I get there I am getting a utlikilt. This one actually.

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                    • #11
                      quelsen and Mr. Anthony, thank you for the tips on de-livering the liver. (an unintended pun. hilarious.)

                      iniQuity, taters are good with everything. However, I am avoiding taters and sweet taters at the moment. When I reintroduce them, I will have to try your recipe.

                      Warmbear, I bow before your amazing cavemanness.....but the sheer idea of raw liver makes me shudder.
                      "Success is not final, failure is not fatal: it is the courage to continue that counts."-Winston Churchill

                      "Keep Calm and Carry On"-British Wartime Poster

                      "Don't Panic"


                      • #12
                        You could try adding it with ground beef whenever you make burgers, meatballs or meatloaf. I'm trying to add offal to my regime and that's my plan. I may try toning it down as Quelsen suggests, too.


                        • #13
                          Try lamb's liver!

                          Super mild & easy to cook.

                          Slice thinly (1/4" thick) dredge in coconut flour (mix salt & pepper into the flour first) and pan fry in lard on med heat for 1-2 min per side.
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                          • #14
                            You can also make pate: Bourbon Chicken Liver Pâté Recipe at

                            All the butter cuts some of the bitter/metallic taste. I think that's why liver+bacon (and cooking bitter greens in lots of fat) is such a popular combo.


                            • #15
                              Yes pate!

                              To get our chicken livers in each week, I make pate. We eat it warm, (but you can leave it to set) and make lettuce tacos, and then top with sweet taters and some veggies. Doesn't taste livery and all
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