liver help

[applecider]

I know, I know, there are 101 liver thread out there and I have read all of them. I have probably 10 pounds in my freezer of grass-fed liver. One time I had pate, but I couldn't eat it all and had to throw some away. Plus it was a pain to make and wasn't very smooth. Tips there? I have made liver and onions and ate some but end up throwing it out cause I can't finish it before it goes bad. No one else in my household will eat it. It has been in the freezer since last May, in vacuum sealed bags.

HELP!!!!

I don't know how to make it that I will like it and eat it. When I do the liver and onions thing I pan fry it and it ends up super chewy.

As of today, I have some liver that I cooked in the fridge and I have to throw it out because I didn't eat it all.

What a waste!

I know I can grate and add to ground beef which I have done before. I guess I just need to do more of that.

Can anyone tell me how long this liver will be good in my freezer? And how to pan fry where it actually has a decent consistency?

I have been meaning to do the raw liver pills thing but I keep forgetting

[BedHead]

My favorite way to eat liver is to dredge through flour mixed with garlic powder and pepper, then pan fry in bacon grease with or without onions. If your pan fried liver is chewy you're cooking it too long. I do mine for maybe ten minutes, depending on thickness. I put it in the hot pan with melted bacon grease, let sit for 3-4 minutes, turn, let sit another 3-4 minutes till there's a bit of blood on top, turn again and leave for a minute or two. It's still pink in the middle when I take it off.

I don't see why it would go 'bad' in the freezer. Being frozen a long time doesn't spoil food, it just changes the texture somewhat.

Why don't you cook it and then freeze it in single serving sizes? I've never done that myself, but I don't see why you couldn't do that.

[forestrymom]

The only way I've had liver plain is fried in bacon grease and onions. And I agree that cooking it too long makes it chewy. I LOVE liver this way! I've also ground it and put it in with my burger. My whole family loves liver, so I don't really have the issue of it going to waste, but grinding it allows us to have it throughout the year, rather than in just a few meals.

[MountainMamaGC]

Its really yummy with fried saurkraut and onions. I agree, if its tough you cooked too long.

[applecider]

Thanks ladies. I will try again and not cook so long this time. Also, would it be better to thaw slightly, grate and return to the freezer or cook, then grate, then return to the freezer?