Bitter leftover chopped liver

[Guest guest]

I made some chopped liver the other day (with goose fat, onion, the usual

ingredients, more or less according to the recipes recently posted here)

and it tasted quite good on the first day, but the next day, it tasted

bitter and it actually burned my throat slightly, kind of like black coffee

would. It reminded me a little of the way bad liver tastes bitter and

unpleasant, except that the liver had started out being very good.

Has this ever happened to any of you? Do you have any idea why it

happened? Is it just that ordinary crummy bitter liver is old, and since

this stuff was chopped up, it oxidized and became bitter and nasty? Does

this usually happen?

TIA,

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