As a first time liver eater/cooker I was rather scared of screwing up and wanted to find a way to cook it so I might actually enjoy it. This suited me quite well. I have become a firm believer in cooking low and slow and it worked well for this as well. The meat was not dry and the tomato sauce helped with the strong taste (until I got a rather thick chunk and then I was just done). My boyfriend, who has always enjoyed liver, thought this turned out well as well.
In my opinion, this is a great way to try liver for the first time if you're nervous of the strong taste.
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As a first time liver eater/cooker I was rather scared of screwing up and wanted to find a way...