I'm certainly open to eating other innards, but raw cow liver is the
only innard I can obtain up here on a regular basis that has not been
prefrozen. I really am going to try to make an effort to minimize
the amount of prefrozen meat in my diet. It's just a struggle most
of the time given where I live at. The UK harkens everyday!

--- In rawpaleolithicdiet@yahoogroups.com, "Geoffrey Purcell"
<geoffpurcell@h...> wrote:
>
>
> Well, I too had problems with raw liver initially, particularly
with pig
> and ox liver, though I grew to like them after a year or so, due to
the
> usual taste-change . My own idea was to just add a little raw
garlic or
> raw onion to them. I also tried samphire, which is a seaweed-like
plant,
> which was quite a success- almost any herb will do, really. I found
that if
> I overdid the seasoning too much, though, that I ended up with a
mild
> stomach-ache.
> Liver tastes quite different, depending on which animal you get it
from. I
> found that wild venison liver, and especially wild boar liver,
was
> amazing in taste, and neither needed any seasoning. I presume you
can get
> wild venison innards quite easily in the States, given the amount
of hunting
> there.
> Incidentally, I wouldn't recommend either raw chicken liver or
duck liver.
> Most people seem to consider them a bit sharp in taste.
>
> It doesn't matter, of course, if it turns out that you don't
like any raw
> liver. There are plenty of other innards to choose from, instead.
I
> personally usually prefer the taste of kidney, bone-marrow and
tongue.
>
> Geoff Purcell
>
> >From: "joneil21" <joneil21@y...>
> >Reply-To: rawpaleolithicdiet@yahoogroups.com
> >To: rawpaleolithicdiet@yahoogroups.com
> >Subject: [rawpaleolithicdiet] RAW LIVER
> >Date: Tue, 25 Oct 2005 04:39:26 -0000
> >
> >Geoff,
> >
> >I'm getting ready to start incorporating raw liver into my diet. I
> >haven't done particularly well with high fat food items in the
past, so
> >I'm going to start out slow. I was hoping you could offer some
> >suggestions on how to make the liver more palatable. My memories
of
> >eating liver when I was younger aren't that special, so any info
you
> >could offer would be appreciated. Thanks.
> >
> >Joe
> >
> >
> >
>