Paleo Babe wrote:

> 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.