Liver, cooked or raw, is an excellent food. Raw liver is better than cooked liver, if you can eat raw liver. If you aren't comfortable with raw liver, try to cook it only as much as you need to make it palatable to you. You can fry it very lightly in butter or animal fat on both sides until the outside starts to turn gray. Sauteed onions in the pan will also help to make it easy to eat and enjoy the liver.

You should eat about 2-4 ounces or 50-100 grams of liver a week, or an average serving.

Some people cut raw liver into small,
pea-sized pieces and freeze it so they can then swallow it like a pill.

You can also ferment liver to make it easier to eat raw. Chop it up into small pieces and put it in a fermenting liquid (left over from your sauerkraut, kimchi or other raw ferments). After a day, the liver will turn gray and lose its raw appearance and texture.

Liver Loaf
  Raspberry & Liver Blood Strengthener 

1 cup raspberries
1 half cup raw, organic chicken livers
1 tablespoon raw honey
1 half ripe banana
real ale as needed to make it blend/drinkable

Put liver in a blender and blend on high until pureed smooth, adding ale if needed. Strain.
Return liquified and strained liver to blender with other ingredients and blend on high.

Freeze raw meat for 2 weeks before eating any raw meat.  Cooked Liver

Recipe #1

1 lb sliced grassfed beef liver
1 or 2 onions chopped
6 tablespoons of lard

Saute onions in lard until translucent
Remove the onions (or push to one side of the pan, if there's enough room)
Place liver into the hot lard 1 or 2 minutes per side on medium heat to brown.

Recipe #2
1 lb of liver
1 medium onion
3 Tablespoons lard
3 Tablespoons butter

Shake liver in flour
Cut up an onion and sauté it in lard and butter in fry pan, then remove onions from pan and set aside.
Place liver pan on medium heat and brown on each side a minute or so only.
Return onions to pan.
Add 1 cup bone broth, 1 clove of garlic and salt
Cover pan, turn down heat and simmer for about 15 to 20 minutes

Liver Pate

Pate de campagne is made by every French farmer and deli. There is no specific recipe so everyone's pate comes out different, so you don't have to worry too much about measurements and can just go ahead with what you've got.

This is a good way to get yourself to eat organ meats. I make a pate with beef liver, beef heart, pig liver and pig fat (lard). You want roughly about half liver and half heart or other organ or muscle meat, but use what you've got if you can't get as much as you want of one or the other. It will just taste a little different, but it will still be good for you. You can substitute regular muscle meat (i.e., hamburg) for the heart if you cannot get any heart, but then use more liver than you would otherwise.

Preparation: make home-rendered lard.

To render lard, place pieces of fat in a baked enamel saucepan, bring to a boil and then simmer for several hours. Remove the fat pieces from the water and put in a cool place. When lard hardens on top, skim it off with a slotted spoon and store in fridge or freezer. Put the fat pieces back in the water and repeat until all lard has been extracted, or you can use the now-mushy pieces of fat to cook (pan-fry) with. See Rendering Lard for further details.

The Whole Beast: Nose to Tail Eating  by Fergus Henderson. A little bit too heavy with the sugar, but it helps explain the mysteries of some types of food preparation.
Food Rules   by Michael Pollan
Nourishing Traditions by Sally Fallon

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