1

votes

Ways to make liver palatable

Answered on September 12, 2014
Created March 03, 2013 at 8:08 PM

I'm fully aware of how nutritious liver is, except for one tiny problem: I CAN"T STAND THE SMELL OR TASTE OF IT! Maybe it's just a thing of my generation, but whenever my parents cook it, the smell of it alone is enough to make me want to puke. Is there some way to make liver palatable? Drowning it in a spicy stew/sauce? Some way of soaking/treating it so it removes the liver-y taste? A clothespin placed firmly over my nostrils? Thanks

EDIT: I took some chicken livers, soaked them in lemon water overnight and for the better part of the day, with changing the water once, and I drowned the livers in a spicy curry sauce and it was fine :D

66974b2cb291799dcd661b7dec99a9e2

(11121)

on March 05, 2013
at 02:24 PM

@Chris - yes good points - I buy my liver from a local farmer and I do freeze it - freezing also makes it easier to cut it up thinly before swallowing it.

0f6f5440163056aeeffcc7ec0425a837

(80)

on March 05, 2013
at 02:36 AM

P.S. I'm actually a different Tess from the other responder, but it sounds like we're on the same page!

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 05, 2013
at 02:26 AM

I've read that freezing red meat and fish for 15 days consecutively kills 99.99% of everything that could possibly be in it, I think in Nourishing Traditions by Sally Fantle. She's all on the raw meat train, and organ meats for that matter, so I'm pretty sure you'd be safe. Also, you'd want to do your best to get liver from grass-fed or pasture-raised animals, so that would further reduce the chance of nasties hopefully.

A048b66e08306d405986b6c04bf5e8e4

on March 05, 2013
at 01:22 AM

good idea, but I"m scared of salmonella/e.coli poisoning

4bd4e2fe6a095663f80c69656936e487

(744)

on March 03, 2013
at 09:52 PM

Yes, it tastes less strong.

A048b66e08306d405986b6c04bf5e8e4

on March 03, 2013
at 08:34 PM

I can't have milk, but does that remove the liver-y taste?

4bd4e2fe6a095663f80c69656936e487

(744)

on March 03, 2013
at 08:15 PM

Have you tried soaking it in milk a few hours before cooking?

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

13 Answers

5
Medium avatar

on March 03, 2013
at 08:13 PM

I detest liver unless I saut?? a whole onion and several cloves of garlic for every half pound or so of liver.

I figure it's better to do the crying before I eat it rather than afterward.

1
2006ccb2b60f9cc5ba5e8eff8a7abc46

on March 08, 2013
at 02:44 AM

if you dont like liver there is a chance you dont need to be eating it. some people are better at holding onto iron in their system then others, some even have iron overload. i find that chicken livers are much more mild tasting then beef livers and they are delicious in a curry, carmalize some onions, add curry powder and coconut milk and gentle stew the chicken livers

1
0f6f5440163056aeeffcc7ec0425a837

on March 05, 2013
at 02:35 AM

For us the key is to not try to "eat liver." I grind it up in the food processor and toss in 1/4 lb with a pound of ground beef. I use that combination in heavily flavored things, like chili or taco meat. Basically, if it has onions and garlic and spiciness, it works.

I'm actually thinking of upping the liver in the mix because it is completely indetectable. My husband hates liver and is super-sensitive, but he can't even tell it's there.

0f6f5440163056aeeffcc7ec0425a837

(80)

on March 05, 2013
at 02:36 AM

P.S. I'm actually a different Tess from the other responder, but it sounds like we're on the same page!

1
89fa2da4805b0b4e54b77a5a20a2e206

on March 04, 2013
at 11:27 PM

An acquired taste for sure. .. my advice..Tonnes of onio,dont overcook,small bites and chew it really really well .. A safe starch might be helpful to help get it down. Think potatoe/rice.

1
66974b2cb291799dcd661b7dec99a9e2

(11121)

on March 04, 2013
at 04:17 PM

Just my experience - I cut raw liver into small pieces and swallow it raw. I know it sounds gross but but doing it this way seems the best for me and my family. I have 3 kids, ages 12 - 16 and they all swallow raw liver without issue - cheaper and healthier than buying vitamin supplements.

A048b66e08306d405986b6c04bf5e8e4

on March 05, 2013
at 01:22 AM

good idea, but I"m scared of salmonella/e.coli poisoning

66974b2cb291799dcd661b7dec99a9e2

(11121)

on March 05, 2013
at 02:24 PM

@Chris - yes good points - I buy my liver from a local farmer and I do freeze it - freezing also makes it easier to cut it up thinly before swallowing it.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on March 05, 2013
at 02:26 AM

I've read that freezing red meat and fish for 15 days consecutively kills 99.99% of everything that could possibly be in it, I think in Nourishing Traditions by Sally Fantle. She's all on the raw meat train, and organ meats for that matter, so I'm pretty sure you'd be safe. Also, you'd want to do your best to get liver from grass-fed or pasture-raised animals, so that would further reduce the chance of nasties hopefully.

0
20eefe24d8ccf096096f05b5bce1ea40

(988)

on March 05, 2013
at 01:11 AM

Don't cook it very much. Low heat and not for very long, it seems to get tough and extra 'livery' when I cook in more than just a tiny little bit. Of course butter and garlic is the way to go.

0
42d2659b00602d58a378356006d0c737

(140)

on March 04, 2013
at 05:02 AM

make pâté with it! thirding the recommendation to sautee it with garlic and onion and rosemary, but the key ingredient for me is sage. the flavor combination is amazing and totally transforms the taste and smell. if you still have problems eating liver by itself, just throw the sautee into a blender to make the pâté and then eat it with veggies, apple slices, or tubers (delicious with sweet potatoes or on a salad), scrambled with your eggs, etc.

0
1ec8a3ef716cbb16df217be6f29268f5

(30)

on March 04, 2013
at 04:05 AM

Marinate it with onions, jalapenos, black pepper, and salt. Then, pan fry with coconut oil. I just ate that for lunch today. Delishhh!

You can also make it with a spicy omelet. I tend to like liver with lots of spices. I don't know why.

0
947febf34718112812c58abd83c09591

on March 04, 2013
at 01:30 AM

I saute the crap out of it with lots of butter and rosemary. The liver loses that gross mushy texture once you cook it long enough.

0
F652b96a3bcf646d8dad56cb1d035101

(205)

on March 03, 2013
at 10:52 PM

I hate the taste but have found that I can tolerate it in things - we make a beef stew in the winter and I chop the liver small and add it in - it gives the stew a really rich taste and the bits of liver are small enough to be palatable.

I've also heard that getting your local butcher to add it in to a minced beef mixture for you works well too although I haven't tried this.

0
96440612cf0fcf366bf5ad8f776fca84

(19463)

on March 03, 2013
at 10:48 PM

Make this recipe, http://balancedbites.com/2011/05/easy-recipe-chicken-liver-pate.html - it can be made with beef or bison liver and it tastes amazing. You'll never go back to anything else.

You can also add some cocoa powder and/or cinnamon as well.

0
24c27817ad9ac518946dda4a131737b5

on March 03, 2013
at 08:37 PM

To add to Travis' garlic and onions, also ginger and maybe a bit of red wine. Same treatment for liver as you might give to fish.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!