Deer Liver

1. 1

   Soak a deer liver for about 2 hours in a quart of water to which 3 tablespoons of vinegar has been added.

2. 2

   Remove the liver and wipe dry with a clean cloth.

3. 3

   Cut liver into slices (not too thin) and trim away any gristle and skin.

4. 4

   Pour boiling water over the slices and stir in a pan for a minute or two, or until liver looks grayish.

5. 5

   Remove from the water, chill in cold water and put on paper towels to dry.

6. 6

   It can now be refrigerated or frozen.

7. 7

   To fry liver, dip slices in seasoned flour and put into hot fat in a pan.

8. 8

   As soon as blood appears on top, turn the slices over to fry on the other side.

No additional tips available.