Guest guest Posted September 24, 2005 Report Share Posted September 24, 2005 >>I used my rasp grater to make sort of a porridge out of the still frozen liver, then mixed in strong aromatics-- raw garlic, some onion and a splash of balsamic. I also added a hot chili. Parsely would have been nice too. I think I could honestly say that if I hadn't known what it was, I might have enjoyed the flavor. So it's like liver tartare? I wonder if a raw pate prep would work as well - eating it with something very crunchy. There have to be some traditional raw liver recipes. Quote Link to comment Share on other sites More sharing options...
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