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With Deer liver, I prefer to get it on ice first thing, and when ready to cook later that night, rinse it well with fresh water before cooking. Slice it thin, fry it in hot butter along with sliced onions. A bit of salt & pepper, and you're ready to feast!
Don't over cook!
Serve it with a tossed green salad, and iced beer. After a hard days hunt, you'll think you've died & gone to heaven!
By the way, I absolutely HATE Steer liver!! But, fresh Deer liver is a whole different ball game.
Richard
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