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Larry,
I think it's how they're cooked. If they are over cooked they taste like liver to me. I've tried mincing them with onion into a pate, sauteed quickly in red wine , spread on crackers , which was pretty good . The last couple, I simply covered them with a little salt and pepper, into a hot pan for 1 1/2 min ea side then 4 min. in an oven on 450. surprising it was like a tender steak.
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