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,


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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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