>>15890769
A good starting point is mild chicken liver, in fact.
Saute and whirl up a batch deli-style jewish "chopped liver" and enjoy with Triscuits, which is my favorite. The deli spread is sweetened by sweet sauteed onions, and blended with hard boiled egg, and this buttery tasting spread is very mild but not straight liver.
Liver pate, wuch as enjoyed in an old french molded style is also blended with poached chicken, various nuts and pickles and molded to be steamed or bain marie to cook together. This features brandy flavoring. Further reduce the strength of liver flavor by enjoying a slice in the bottom of a bahn mi lemongrass chicken sub where the fresh herbs, fresh cucumber and picked veggies is just enhanced by the minerally chicken liver flavor.
Go to a restaurant like Cracker Barrel and for low risk enjoyment of deep fried chicken livers, choose it as the main on a sampler platter that gives you 4 luscious southern veggies to enjoy whould you not like the liver itself.
Preparing the chicken itself can involve a soak in milk, which is said to pull out some of the blood from the tissue and maybe therefore some of the blood flavor, can make it mild. Remove the connective tendon between the lobes helps the texture.
The original duxelles that is the mushroom paste we use today under a beef wellington wrapper WAS a liver paste. Go old school and make some mini wellingtons and revert to maybe half liver/half mushrooms. It will flavor the filet nicely, but be very thin and softened by the pastry in each bite as well.