@lioness
Hi,

Bought a lb of chicken livers on weekend...$2. After soaking in water and drying I froze half and followed a recipe for dry frying them.
You put in pan at med high heat and cook until done....no oil or butter. Then you take 1 tablespoon oil, one teaspoon lemon juice ,s and p and swirl around in the pan. Suppose to add 3 minced raw garlic cloves over them when off the heat but I put them in with the oil and lemon juice. These were the most tender I have ever tasted. While they tasted great the dish is boring by itself so I’ll try to find a recipe to use with the other half pound. There was no liver smell in the kitchen at all.

Calf’s liver is hard to find here but I grew up on that dish along with onion and bacon. Mom used to serve it for breakfast sometimes. I’ll buy the beef liver once in a while...it’s so cheap. I’ve had venison but wouldn’t cook it myself.
Can’t say I eat liver a lot but I’m the one who always grabs the turkey liver at Thanksgiving. And liver is not for everyone so I won’t jump all over @jakedduck1 this time. My kids and husband would never eat it and couldn’t abide the cooking smell.

FL Mary