Anyone Ever Eaten Raw Liver?
I have some frozen grass fed/finished bison liver. I know how amazing the stuff, but instead of cooking it I consumed a few pieces raw. Wow! The same liver taste, after cooking was essentially absent. I am now marinating some in lemon juice and sea salt. This is my first run with any raw meat, and can't fully commit to eating multiple oz's raw yet. Anyone know what is the best amount to eat a week? Something like, 4oz on Monday and 4oz on Thursdays each week.