I think liver in other dishes (like ground beef, stews, etc. would work well).
Over cooked liver is hard, grainy and leathery, so you would want to add it to a stew right at the end, or add it in a puree form. Raw liver is really soft and easy to cut up, so dropping liver into a mason jar, blending it with a stick blender, then tipping the liquid liver into your chilli con carne, cottage pie, casserole, or soup, would work well.
Just make sure it cooks for a couple of minutes before serving.
This recipe is a favourite of mine. You won’t believe how delicious it is. And cheap. The organ meats are so low priced that I do a double take every time. I can feed 8 people for £3 with this soup (that is about $4, I think)