If you soak it in milk for 1-2 hours prior to cooking, it removes much of the bitter taste. Some people think that liver tastes bitter or gamey. The secret to making good liver and onions is to soak it in milk before cooking. If you have cholesterol issues, you may want to check with your doctor before using liver cubes or avoid it all together. Something to keep in mind is that liver is a food that is low in saturated fat and high in cholesterol: three ounces of beef liver contain 375 milligrams of cholesterol (this is also why you don’t want to have liver at every meal). Three ounces of beef liver is very low in saturated fat and provides more than the recommended daily adult intake of vitamin A, riboflavin and niacin and more than 50 percent of the recommended daily amounts of protein and phosphorus. Liver is an excellent source of Vitamin B, Vitamin C, Iron, Potassium, Phosphorus, Folate, Copper, Riboflavin, and Niacin. Liver is one of the most nutritionally dense foods on the planet.
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