What to do with beef liver?

I have liver from my grass fed cow split, and I don't know how to make it. I like chicken livers, especially mixed with massive amounts of butter in a pate, but I don't know how to deal with a cow liver. I've heard it's good in a strongly flavored curry sauce, but I just don't know. Any help?

You can do the same recipe as you do for chicken liver pate . . . it'll be a stronger pate, and I'd add a fair amount of onions, hard-boiled eggs, and mayo, but many like it (my wife doesn't like chopped chicken liver, but loves it with beef).

What I'd really recommend is to butcher the liver into steaks, around 1" thick (or thicker). Remove all veins. Wrap the steaks with bacon (I never said it would be healthy). Broil them as you would filet mignon. Serve them rare to medium rare, and guests will never know they aren't filets. The bacon flavor will overpower most of the liver flavor, and serving them rare will also lighten the flavor. We've done this many times, and always got raves about our "steaks".