I took the plunge a few weeks ago (albeit with calves liver). I soaked it in heavy cream for a few days (folks recommended milk, but I don't do milk). After patting it dry, I cooked on medium low in bacon fat (in which I had sauteed some yellow onion). I can't say I enjoyed the flavor, but it was okay. Plus, I think I actually felt the "healthy factor".
Mind you, I've HATED liver since childhood, so "okay" is a raving plug.
Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.