Liver is delicious with butter and onions. It becomes leathery if the heat is too high. With any meat it's always best to start with a room temp meat (or set out for an hour) into a heated skillet. I love liver and onions.... Bought some today..... Oliva ----- Original Message ----- From: "Paleo Babe" <[log in to unmask]> when I think of fried liver, It's How do you stop it from being so leathery?