In this post, I’m sharing the top ways to make liver taste good, even if you haven’t liked it in the past. With the right prep, liver can be rich, tender, and flavorful—not tough or metallic. I’ll walk you through simple tips like soaking and proper cooking, plus share a few of my favorite recipes. Whether served solo or paired with complementary ingredients, these dishes might just change your mind about liver.
Jump to:
- Top Tips for Making Liver Taste Good
- Some of our Favorite Ways to Cook Liver
- Cooking Liver with Onions
- Use Liver As An Ingredient
- Making a French Pâté
- Cooking Liver and Pasta
- Grilling Liver
- Liver Sausage
- Jewish Chopped Liver
- Jewish Deli Chopped Liver
- Why Dr. Ray Peat Recommends Eating Liver
- Frequently Asked Questions
- More High-Protein Meal Ideas
Top Tips for Making Liver Taste Good
- Soak in Milk: Soaking beef or calf's liver in milk for 1-2 hours before cooking can help reduce its strong flavor and make it more palatable by neutralizing some of the bitterness. I don't find this is needed for chicken and livers, only beef liver.
- Cook in Bacon Fat: Frying liver in bacon fat or pairing it with crispy bacon strips adds a delicious smoky flavor and a crispy texture that contrasts nicely with the liver's softness.
- Make Liver Pâté: Blending cooked liver with butter, cream, and seasonings to make a smooth pâté is delicious!
- Pair with Sweet Ingredients: Cooking liver with fruit or honey such as apples, pears, or a touch of local honey can help mellow the liver's strong flavor, making it more enjoyable.
Our top ways to make liver taste good are cooking liver with onions, using the liver as a complimentary ingredient, making a French pâté, cooking liver with pasta, grilling liver, making sausage with liver, and making Jewish chopped liver.
Some of our Favorite Ways to Cook Liver
Cooking Liver with Onions
Sautéing liver with a generous amount of onions can make the liver taste great. The sweetness of the caramelized onions pairs well with the richness of the liver.
Veal Liver and Onions: Try this recipe for a nutrient-packed dinner that's both tender and tasty. Sourced from young steers, veal liver is milder tasting than beef liver.
This liver was so good that I felt high after eating! It's called a liver buzz and many people experience it.
Air Fryer Chicken Liver with Onions: Cooking chicken liver in an air fryer offers a lower fat method of cooking. The livers have a crispy exterior and a moist interior. Pairing them with caramelized onions adds a sweet contrast that enhances the rich flavors of the dish.
Use Liver As An Ingredient
Incorporating liver as an ingredient in dishes like Dirty Rice can disguise its strong flavor while adding richness and depth to the overall dish. The spices and other ingredients in the recipe complement and balance the liver's taste effectively.
Cajun Dirty Rice: Enjoy a quick and easy take on Dirty Rice, blending seasoned rice with a mix of ground beef, ground pork, and liver for a flavorful New Orleans-inspired dish that's perfect for weeknight dinners.
Making a French Pâté
Chicken Liver Parfait (or pâté) with brandy. Serve on toast points for an elegant fuss-free dinner party starter. The pâté can be made up to three days in advance.
TOP TIP: Allow the pâté to come to room temperature before serving so it is easily spreadable.
This French Pâté is my grandmother’s recipe made with chicken liver & country sausage. It’s an easy pork terrine that’s perfect for holidays & entertaining.
Beef Liver Pate with Fresh Herbs: An easy and delicious beef liver pate recipe, made with grass-fed liver, fresh herbs, and lots of onions. Ready in 30 minutes.
Foie Gras Pâté is a luxurious spread made from the liver of a fattened duck or goose. It's blended with seasonings and brandy to enhance its rich and creamy texture. Typically served as an appetizer on toast or crackers, foid gras has has a decadent and buttery flavor.
Cooking Liver and Pasta
Chicken Livers with Tagliatelle Pasta: This recipe for chicken liver with wide tagliatelle pasta is based on one that comes from Emilia Romagna in Northern Italy. It’s easy to make and so tasty.
Grilling Liver
Grilled beef liver kebobs are skewered pieces of marinated beef liver combined with onions then grilled until slightly charred and tender. The kebobs have a rich, savory flavor with a slightly smoky taste, perfect for a quick and nutritious meal.
The marinade is based on the popular Peruvian Anticucho sauce that can be used to marinate different kinds of meat.
Traditionally, this marinade is frequently used on beef or veal hearts in Peruvian cooking.
Liver Sausage
Types of sausages made with liver include liverwurst, German smoked braunschweiger, and mazzafegati, Italian sausage. These sausages blend liver with pork or beef and spices to create a smooth, rich spread or sliceable sausage.
Black pudding, a blood sausage, is made from pork blood, fat, oatmeal, herbs, and spices, popular in British cuisine.
Haggis is a Scottish dish made from sheep's liver and other organs, mixed with oatmeal, whisky, and spices. English blood sausage also uses animal blood for a rich flavor.
Cajun Boudin sausage is a way to use up all the scraps of bits and pieces left in the kitchen. Boudin contains a mixture of cooked pork, shrimp, chicken livers, rice, bell pepper, celery, green onions, and spices. It's known for its rich flavor and spicy kick, commonly enjoyed as a snack or used in various regional dishes.
Jewish Chopped Liver
Jewish chopped liver is a traditional dish featuring finely chopped chicken liver mixed with caramelized onions and rendered chicken fat. Serve as a spread or appetizer. Chopped liver is loved for its rich, savory taste and cultural significance in Jewish culinary traditions.
The Zimmern Family’s Chopped Chicken Liver Recipe from Food & Wine Magazine
Andrew Zimmern's family is more famous than mine so here is his generation-old family recipe. This creamy version of the Jewish deli classic has lightly caramelized onions and decadent schmaltz, rendered chicken fat.
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Jewish Deli Chopped Liver
Our deli chopped liver is a creamy blend of chicken liver, sautéed onions, hardboiled eggs, and a big red apple. The apple sweetens the dish and balances the richness of the liver. It’s smooth, savory and just a little sweet. Perfect on a cracker—or make a classic chopped liver sandwich on fresh rye bread with sliced onion and a little mustard.
Why Dr. Ray Peat Recommends Eating Liver
Ray Peat is known for the viral carrot salad that helps clear endotoxins from the colon. He was a biologist who studied hormones and often recommended eating liver once a week to get a dose of iron, but he warned of getting too much iron
He liked pairing liver with something slightly sweet, like chopped apple, to soften the flavor and reduce stress on the body. It fits right into his pro-metabolic way of eating and makes liver easier to enjoy.
Liver is highly nutritious. It’s packed with iron, copper, and other key nutrients that support red blood cell production and energy metabolism.
Frequently Asked Questions
Cook beef liver slices by pan-frying for 3-4 minutes per side or bake at 350°F (175°C) for 20-30 minutes. Make sure it remains pink in the center to avoid toughness. Soaking the liver in milk for 30-60 minutes prior to cooking can help reduce its strong flavor.
Beef, chicken, and calf liver are the most common. Chicken liver is mild and cooks fast. Calf liver is tender and less intense than beef.
Pan-fry liver slices for 3-4 minutes per side over medium-high heat. Or bake at 350°F (175°C) for 20-30 minutes, making sure it remains slightly pink inside. Soaking in milk for 30-60 minutes before cooking can reduce its strong flavor.
Yes. Rinse it under cold water and pat it dry with paper towels before seasoning or soaking.
It should be browned on the outside and slightly pink in the center. Use a knife to check the middle.
Salt, pepper, garlic, onion, thyme, and a splash of vinegar or lemon juice brighten the flavor.
Yes. Blend small amounts into meatballs, meatloaf, or burgers for extra nutrition.
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