Guest guest Posted June 24, 2002 Report Share Posted June 24, 2002 I have my first piece of grassfed beef liver in my freezer. I've only eaten fois gras (yum) and Jewish-style chopped liver (chicken--yuck, was too bitter) before. Basically, I need to make it as delicious as possible for myself. I'm thinking sauteed with bacon and onions...any hints would be greatly appreciated! Especially about the defrosting part--do you all just leave it out to defrost? ps-I'm not interested in eating it raw. Quote Link to comment Share on other sites More sharing options...
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