Deer liver is good

[TheTooner]

Yes, soaking liver in milk before cooking is a useful old trick.

 

[starpuss]

Yes, soaking liver in milk before cooking is a useful old trick.

same idea as soaking wild chickens in 1/2 vinegar 1/2 h2o over night to remove the "wild" taste?

 

[tenexx]

same idea as soaking wild chickens in 1/2 vinegar 1/2 h2o over night to remove the "wild" taste?

Can`t say, but the bile produced in all liver has an affinity for fats so soaking and washing in 3% milk will remove the bile and make the liver "sweeter" tasting.

 

[noneck180]

Man all this talk about liver,,made me hungry..had to grab some deer jerky..ummm..now my computer is all greasy..

 

[theDuck]

I used to eat liver till the daughter did her B Sc in biochemistry. She goes on about the crap the liver filters and retains.

 

[Pathfinder]

Kept all the liver and hearts last year. Somebody made someking of roast with it during our annual wild game dinner/party....pretty good actually.

 

[powdergun]

No offense to those who like it but personally

YYYuuuukkkkkk !!!!

It reminds me of a big blood clot.

 

[Pudelpointer]

Mule deer liver and Moose liver are tops in my book, but whitetail and elk livers are marginal, at best.

All animal hearts are excellent if not over cooked.

 

[trebor2880]

For some reason, we're told not to eat the moose liver, here.

 

[CoKE]

What do you guys do with the heart?

I rinse it off quickly after gutting the deer. Then when I get home, or camp depending, I wash it well, taking as much blood out of the inside as I can. Then I cool it for a bit in the fridge. After cooling, slice thinly, dredge in seasoned flour, and fry in a nice hot pan (I try to use bacon fat if I can). It cooks quickly, so you don't want to over-cook it. Yummy !!! Cheers...

 

[horseman2]

A year ago we did a taste test on Mule deer liver and White tail.
We all considered the Mule deer superior.
I carry a plastic shopping bag to carry the liver . . . some times I double bag it.

 

[TheTooner]

same idea as soaking wild chickens in 1/2 vinegar 1/2 h2o over night to remove the "wild" taste?

I've never eaten wild chickens so I don't know if I want to remove the wild taste. Thanks for the tip, in case.

The milk draws blood and bile out of the liver tissue. I've never found that deer liver tastes more wild than beef liver.

 

[thebigslide]

I've never eaten wild chickens so I don't know if I want to remove the wild taste. Thanks for the tip, in case.

The milk draws blood and bile out of the liver tissue. I've never found that deer liver tastes more wild than beef liver.

The wild taste is the best part about chickens. Hang them before gutting for a couple days for best effects.

Mmm Deer Liver: makes great sausages as well.

 

[mbogo3]

I keep the hearts for a lady at work provided they don't have an extra hole in them but nobody seems to be wanting the livers so they are left...........Harold

 

[cainesy]

Liver is excellent cooked with onions, but me and liver have problems with eachother, its called GOUT and it sucks. I used to cut a chunk from the moose we got every fall, I'm from a big family, and fry it that evening with homemade fries and gravy, I ask you, does it get any better. Anyway, I haven't had liver for 12 yrs. Cheers.

 

[DFarmer]

I rinse it off quickly after gutting the deer. Then when I get home, or camp depending, I wash it well, taking as much blood out of the inside as I can. Then I cool it for a bit in the fridge. After cooling, slice thinly, dredge in seasoned flour, and fry in a nice hot pan (I try to use bacon fat if I can). It cooks quickly, so you don't want to over-cook it. Yummy !!! Cheers...

This is how we cook deer hearts as well. 1/4 inch thick slices. Awesome!
We cook deer liver the same way with lots of onions. We always take an onion or two along just for this purpose. We have never worried about soaking the liver in milk. We try to remove the bile without getting any on the liver and have been successful in having good tasting liver this way.

 

[07blackwater]

I always look forward to fresh moose and deer liver/heart in camp but never eat it at home.

Floured and fried, thin sliced heart with soy sauce..... love it.

 

[sherlockbonez]

Livers and heart are great when cooked right. I like to flour the liver and deep fried the sucker. Serve on toast with gravy is my fav way to eat them.

 

[rickslady]

YUKKIE!! I find that liver ALWAYS has that TASTE...... beuurrrk!!
Hubbie likes it though......

 

[mbogo3]

Reminds me of cooking bear...........that dirty dog smell.........................I'd have to be starving