I most certainly do! I try to have liver at least twice a month from pasture-grazed beef. :) check the FAQ for the recipe, the post is called smething like "how to cook tasty, gourmet liver." It's adapted from "Nourishing Traditions." :)
I haven't had it raw yet, but I'm tempted. I freeze it for 2 weeks to kill parasites so it would be safe, but so far the consistency of raw liver is a bit of a turn off and I don't like tomato juice enough to make a raw liver/tomato juice tonic out of it.