Put it in a blender, make liver paste. One of the few restaurants that offers the much-maligned meat is Big Z, a truck stop in West Haven. Owner Al Zuech has been serving liver for 22 years. We sell a lot of it. I've never seen it on another menu.
People come in here, a lot of families, see it on the menu and order it.
It's a real popular item. My mother always ate it for her blood. Big Z's chef, Steve Day, said that he cooks the dish of liver and onions by slicing the onions and starting them to brown on the grill at the same time he begins cooking the liver. Both items are fried in oil, not butter. The Utah State University Extension Service suggests storing liver by keeping it frozen and thawing in the refrigerator before cooking.