1. Place the venison, pork, and liver in a large pot and add cold water until the meat is submerged by an inch or more. Bring to a simmer, and skim off all the foam that rises to the surface. Add the quartered onion, bay leaves, and peppercorns, and reduce the heat to low. Simmer, partially covered, for about 2 hours, or until the venison is very tender. Using a slotted spoon, remove the meat and onion to a large mixing bowl. Scoop out and reserve 7 cups of the cooking liquid, and discard the remainder.