How to Make Liver Taste Good and Be Able to Enjoy Eating It

a plate of liver, onions and mashed potatoes

Of all the meat options out there, liver, an organ meat, is one of the most nutritious. And it’s cheaper too, which means you can really stretch your grocery budget. But how do you make liver taste good so you can take advantage of the vitamin A, B12, folate, iron, and selenium?

When you know how to make liver taste good, you’ll actually look forward to eating it! These tips will help you master making this organ meat in your kitchen.

How to Make Liver Taste Good

fresh beef liver

– Use the Right Kind of Liver

For starters, it all begins with the kind of liver you choose. Beef liver tends to have a stronger taste which is why you may find it a bit off-putting. But lamb and calf liver is far more mild and easier to make taste good.


– Know What to Look for When You Buy Liver

When it’s fresh, liver has the best taste. The color should be reddish-brown and it should have a moist surface. If it looks slimy, feels sticky, or has a terrible smell, you should look elsewhere to buy your liver.


– Give the Liver a Good Soak

The reason you may not like liver is that it can have a bitter taste. But that’s easy to fix by giving it a good soak for about an hour. You can use lemon juice or milk for this which will remove that metallic flavor. Once it soaks, you need to pat it dry with paper towels before you proceed with cooking it.


– Remove the Outer Membrane

Do you find liver to be too rubbery for your tastes? There is a thin, smooth membrane on the outside and if you remove it, you will know how to make liver taste good. All you need to do is cut it with a sharp knife and then peel it away.


– Avoid Overcooking Liver

Another thing that can ruin your liver dishes is overcooking it. When you pan-fry liver, you need it to have an internal temperature of 160F. To do this, cook it for a few minutes per side at high heat.


– Slice It Thin

That brings us to our next point…if you don’t want to overcook your liver yet you want it to be properly cooked, you need to slice it thin. You can also make small cubes if you’d prefer but by keeping the pieces thin or small, they will cook more evenly and thoroughly without overcooking them.


– Make It with Onions

Liver and onions is a popular dish for a reason because those onions add great flavor. You’ll want to follow the tips above for soaking the liver, peeling off the membrane, and slicing it into thin strips. Then you can sauté the onions first, remove them, and add the liver. Once the liver is browned on the outside and cooked through, you can top it with the onions.


– Bacon Never Hurts Either

If you love bacon, try cooking some first in your skillet. Then use the bacon fat to cook the onions followed by the liver. This is how to make liver taste good!


– Go with a Coating

Even better, coat the liver in a bit of flour before you cook it. This will give it a nice coating, though be sure to season it with a little salt and pepper too.


– Try Braising Liver

Want to make liver taste good in another way? You’ll want to prep your liver as instructed above with the soaking and removal of the membrane. Then you’ll dip it in seasoned flour and braise it with chopped onions and celery in some bacon fat. Move this into a casserole dish and add some broth – either beef or chicken works great. Bake this for about 30 minutes, then add in some carrots and potatoes. Bake it a little longer until the veggies become fork tender. Add some of that bacon on top and voila! The liver will taste good!


– Turn It into Pate

If you’re having guests drop by, nothing impresses more than a pate with crackers or toast points. This form of chopped liver is combined with cooked ham, pork, bacon, boiled eggs, chopped onions, butter, and garlic. Seasonings like salt, pepper, and thyme bring out the best flavor for your pate.

You’ll also need a ring mold to keep it in place while cooking over medium heat. Once it has an internal temperature of 160F, you can let it cool before you put it in the fridge to chill.


– Turn to Your Grill

You can also make liver and onions with the help of your grill. You’ll want to brush your liver with oil and vinegar plus a little salt and pepper. Mustard can also help too. Grill it until both sides are done, then put onions and mushrooms with butter, sage, salt, and pepper in an aluminum packet to grill. Combine them and you’ll have an incredible liver dish!


– Know the Best Herbs and Spices for Liver

Herbs and spices can make you fall in love with liver. Knowing which ones pair best will help you turn out the best liver dishes. Cumin, garlic powder, smoked paprika, sage, coriander, salt, and pepper are some that will get you headed in the right direction.


– Go for Gravy

When making liver and onions, adding gravy can also help mellow out the strong flavors of this organ meat. A simple brown gravy should do the trick. Added with the onions, it will be a rich and savory meal.

While liver might not be your favorite right now, these tips will help you finally get the best of its nutrition while giving you the kind of flavors you enjoy!


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Written by Laurie Graves

Laurie is a 50-something wife and boy mom, who loves to share easy recipes, DIY home ideas, and food hacks. She truly believes that with a little inspiration, anyone can make their home and meals feel special.