Artsmom--I'm with you there! Will go a step further and say that liver is delightful if not fried to death. You fry bacon. You fry onions in the bacon grease. You fry the liver--only until it isn't red in the middle, not one second more--put 'em on a plate and dive in.
Liver is pretty much liver, I've found, except liver from the sheep family always has that little mutton undertone--which in itself is not bad either.
Deer innards story: Brought a deer heart back to camp for my lunch one time, was slicing it and frying in butter (no bacon to be had) and the whole rest of the camp went from "Oh, yuck, get that thing out of the cabin!" one by one to "Well, it smells so good, let me try a piece." to "Gee, this is good!" and, sure enough, when I was finished frying and handing out samples, I didn't get a bit myself!
But I didn't really mind because there were a bunch of food prejudices lying dead on the floor.