I had a great recipe for chicken liver which my kids actually loved. None of us is too fond of liver in any other form. I haven't primalized it 100% yet, but here is the idea.
Cook the livers in boiling water with a splash of lemon juice. The lemon is important, because the colour is very unappetizing if you leave it out. Drain, and cut into bite-sized pieces.
Saute onions, green peppers, and mushrooms in butter or bacon fat. When they are done, thicken with tapioca starch or arrowroot, enough to absorb all the fat. Add chicken broth bit by bit to the desired thickness, stirring in well to eliminate lumps. Add a splash of red wine, ketchup to taste (that's the part I haven't figured out how to primalize, perhaps a tbsp or two of tomato paste?), add the chicken livers and serve not over white rice, LOL. OK, over cauliflower rice, or eat straight, or however you substitute for rice.
The beauty of this is that the sauce is very flavourful and hides the taste of the chicken liver. And the smaller you cut the pieces of liver, the less you notice them. You can even mash them with your fork on your plate and mix them in. This was a regular meal when my kids were growing up, and almost all of them have asked for the recipe.
For beef and pork liver, I find the trick is to cook them just enough, because otherwise they turn to leather. Simmering in a sauce for ages doesn't seem to help tenderize them. I find the texture rather off-putting too, but I really need my iron, so I am going to have to master the fine art of taking them out of the pan faster.
5'2", 55 years, Primal since April. Pre-Primal weight loss, from 216.6 to 157.8
Primal low: 140.2 (Dec. 3) Goal weight: 135?
Main Primal goal: beating back my CFS enough to function more normally and start writing again
More and more, our life has been governed by specialists, who know too little of what lies outside their province to be able to know enough about what takes place within it.
- Lewis Mumford