Pate is usually the tastiest and least detected way.
Did no one mention this?
Crispy Liver Hash Brown Patties | Mark's Daily Apple
Quick and easy. Duck fat gives it great flavor (I imagine tallow or lard would too), and 2 eggs + some coconut flour really helps hold it together.
I haven't tried this with beef liver, but I frequently throw chicken livers on the BBQ, marinated in whatever I would marinate a chicken in. Also have BBQ'd them bacon-wrapped on skewers with onions and bell peppers.
I didnt read all 5 pages, but a friend of mine chops it real fine and adds it to meatballs and spaghetti sauce. Her family was clueless for years.
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As a kid my dad would soak it in buttermilk with Tabasco, then bread and chicken fry it, man it was good, liver candy.
I ate enough of that to develop a likeing for it.
Sausage with about 1:3 organ to muscle, with the spices and texture no one will notice
Julia Child's Chicken Liver Mousse recipe with one half of a tart apple added to the recipe is actually quite good. there is also a paleo recipe for crispy fried chicken livers served with lemon juice and fresh chopped onion. It is decent.
Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )