alright, i gave it a shot. the first batch of liver was seasoned and breaded in coconut flour, then fried in bacon grease. eh, texture and taste were both unpleasant. so i seasoned the second batch with chili powder, garlic and onion powders, oregano and S&P. then i fried it in bacon grease with carmelized onions until the liver pieces were medium rare. better, but still ick. but thanks for the pep talk. at least now i can say i tried. i might make pate with the leftovers, or add it (mushed) to beef recipes.
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