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@...>
>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
>
>
>