There really isn’t a flavor that comes close to them.
We get the best liver here from Wild Fork, it is amazing. I believe you have WF up North as well; it used to be called MeatMe.
I bought a half kilo, 1 pound, of liver recently, breaded it with seasoned flour, and pan fried it in butter. We’re still reeling from the flavor of it.
With caramelized onions? What’s not to like?
The only drawback, for us anyway, is the gristle. Next time I buy it, while it’s still semi frozen, I’m going to cut off as much of the outer membrane as I can; like cutting the silver skin off beef, or pork.
In only a few minutes you have a dinner fit for royalty. I served it with leftover spiced basmati rice, and mixed vegetables. Delicious.
Can’t wait until next month when I can make it again.
Until then, stay safe.
Post script: Make arrangements necessary so you can get out and vote. It is the most important election of our lives to date. Fight, fight, fight.