Bill Haynes wrote:Well......
I too had the childhood trauma thing!
And I Like It. I like it as much as I like a good steak. The sweetness of the onion, the aromatic black pepper, and just a little bit juicy on the inside--it's great.
Tj Jefferson wrote:Liver is the first thing I eat after butchering- or even during. It is much better in my opinion never frozen.
Cajun rice. I brown off some chopped. celery, pepper and onion with sausage or kielbasa. Add garlic and Cajun seasoning. Add minced liver and giblets (I prefer using the organ meat from my chickens in this but have done it with other animal livers. The stronger the live type, the more sausage and seasoning I use to hide liver taste). Add cooked rice and parsley. Salt to taste.