How to Cook Liver so you Actually Like it!



I started eating liver a few months ago.  I wouldn’t touch the stuff as a kid.  I found that liver tastes excellent (yes, excellent!) when you a) season it and b) don’t overcook it.

If you are new to the idea of eating head-to-toe (eating the whole animal, not just the fancy parts) liver is a good organ to start with.  Basically you will want to coat it in generous amounts of salt and pepper all over.  Then I like to add either parsley or chives.



Place your desired fat in the frying pan (coconut oil, butter, olive oil etc.) and turn the heat to medium-low.  I cook the liver by flipping it once and making sure each side is browned and the middle is slightly medium-rear.  I find if you cook it too long the liver becomes tough.

Hopefully this helps you begin your head-to-toe eating adventure.  I’ve only gone as far as liver and bone marrow.  One of these days I’ll venture into heart and tongue.

Good luck,


About The Author

I’ve been following a real food diet since 2011 when my doctor told me to ditch the wheat! I believe in the healing power of eating real food. Follow me on my adventure.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. In order for me to support my blogging activities, some links on this site are affiliate links, including affiliate links. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This helps cover some of the costs for this site. I appreciate your support! I only endorse products that I use and believe in.

Carol Lovett – who has written posts on Ditch The Wheat.

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  1. says

    It has been quite a while since I have had liver. Or even had it cooked this way. The typical traditional Southern way is fried with gravy and onions. Still love it this way. I now need to find grass-fed liver.

  2. says

    Sliced in to thin strips and then briefly cooked in a saute pan with bacon fat and onions is my preferred method, but I’m going to give this a try too. I you can handle liver you can handle heart. Chicken hearts don’t taste all that different from thighs. Beef has a more pronounced offal taste but still not that bad. And tongue is positively delicious!
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