Things You'll Need
Liver is a high-protein meat that offers many essential vitamins and minerals including iron, zinc, selenium and copper. This relatively inexpensive meat can be tough and fares best when cooked slowly and with low heat, using a method such as braising or sauteing. The liver of various animal breeds taste slightly different, but they're all preserved and prepared the same. Like most meats, liver is only good for a few days if refrigerated, but can last up to four months if stored properly in the freezer.
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Slice the liver into portions that will be used in a single meal. If the liver is already sliced, simply separate it into portions so they can be defrosted separately when ready to use. This keeps you from thawing and refreezing liver, which can result in a lost of integrity and flavor.
Wrap each portion of liver in a piece of aluminum foil. Tightly crimp the edges of the foil.
Mark the aluminum foil with an expiration date -- frozen liver is good for four months.
Place the liver in the freezer and avoid thawing it until it's going to be used.