Also, use low heat on the stove.
David

> > Ick. How do you stop it from being so leathery?
>
>
> Don't overcook it! Cooking makes meat tough. Just a light
> fry is best. I fry pork chops and then use the grease in the
> pan to fry the liver.
>
> A lot of the taste of liver comes from the blood in it. I
> rinse the liver in running water to get as much out as I
> can. Seems to really make the taste more mild.