Good writing, young deer liver is so good. I slice it half inch thick, roll in flour and fry in oil or butter with onions. Wish it was bigger and would keep longer. Even liver haters like it. We have to teach the young hunters about the good delicacies usually left behind.

we save the liver from the deer for my uncle but we will take the heart and eat it and it is really good

I love the liver parboiled a little, then fried with thin sliced heart, bacon and onions. But always parboil the liver first by dropping it into boiling water for a moment to seal in the juices and insure it remains tender, rather than turning into something resembling shoe leather. Get yer fryin' pan hot and fry that bacon and onions first, to render it for the fat and caramelize the onions. You might want to dredge the parboiled liver in flour with a little salt n' pepper before putting it into the hot bacon fat. Never overcook liver! Overcooking is what makes it tough!
Bon Appetite!

If you want excellent tasting liver (venison or beef), cook it with slices of Macintosh apples. Venison liver is stronger tasting than beef liver and the apple mellows out the flavor. Saute your onions first, then add the apple slices and liver that has been coated with flour. Fry slowly until done. Do not over cook!

Just a thought... You are going to want to make certain that you don't have a problem with blood bourne nasties in your area... Liver tends to acculumlate some nasty stuff that's communicable to humans... You're going to want to cook it completely regardless... Again; just a thought...

My wife is about to make a pate' with a deer liver I brought home. I find them really good.
That said, in some areas the water the deer drink is polluted with all sorts of stuff. Since the liver is the filter, do you think that it might have collected some of the pollutants?

My favorite is the heart sliced about 3/8 inch thick and rolled in flour, salt, and pepper. Place in hot oil pan and brown on each side on medium heat. Then take out and eat warm. It is fantastic in my opinion. I rather eat deer than beef and the heart is the best part even over the back straps an the genuine tenderloin under the back strap spinal bone inside the body cavity. This is another part that alot of people miss and it is very tender and tasty as well. Just my 2 cents..

Im not sure why I haven't noticed before, but this year the two deer that was blessed enough to field dress, had several "worms", I suspected them to be just a type of ascarid... I noticed several embedded in the liver itself. I'm sure I've consumed worse... guess its always best to fully cook any meat. just something to be aware of in the future. :)South Central OK

Grandpa used to pull the heart and liver out to fry up. I must have liked it enough to keep doing it. My kids (8 & 11) LOVE the heart. But my Dad and uncle say "keep the guts in the gut pile"... must have been a few too many livers eaten as kids.

Two ways to kill off anything harmful, I nuke it in the Microwafe for 2 mins, 2 Boile it in water for 7. Neither will "Cook the meat, then cook THOROUGHLY.

Right from the first time my Grandfather took me on my first deer hunt, I was supposed to save the heart and liver. I still do. Both are excellent fare. I like to fry the liver after it's been sliced and coated with seasoned bread crumbs. The heart is boiled and cut up into small chunks and either marinated or pickled. Excellent!

I'm now sorry that I've never kept one to try. I will from now on. My mouth is watering with the serving suggestions, keep them coming!

BTW, I don't particularly care for heart, though I've eaten plenty. A little too chewy for my taste.