You are blessed...
Zips and grits! MM-MM-MMM! Not sure about the liver, haven't tried it, but glad you like it!
Zips and grits! MM-MM-MMM! Not sure about the liver, haven't tried it, but glad you like it!
X2... But I have tried the liver and it's a no go for me :no
Yeah, about the only liver I've ever likes is chicken liver. But when it comes to food, I'll try just about anything once, most things a lot more!
Boys, the secret to cooking the deer liver is salt, pepper, little bit of flour and some hot peanut oil in the old black skillet. Just enough smokin' hot oil to cover the sliced liver and cooked only about 90 seconds :chef . It might be an acquired taste for some folks, it is different, just as venison heart is totally different. You got to eat it for what it is and not expect it to taste like any other part of the deer.
Treefarmer
