I tend to enjoy my time in the kitchen just as much as I do in the woods and am always looking for a few new recipes. My wife got me Michael Hunters' cookbook The Hunter Chef Cookbook for Christmas (I recommend it), so I tried one of the liver recipes (I didn't feel like running to the grocery store on NYE, so I just grabbed some of her frozen berries that she uses in her breakfast smoothies). I'm sure following the recipe (grapes) for the glaze would have been a bit better and paired better with the liver, but oh well. Still was great.

I did soak the liver for about 8 hours in salt water in the fridge and then another 12 or so hours in two separate milk baths in the fridge. I've always enjoyed heart, but I'm not a big liver person.

If y'all have any additional tips and pointers, please share them!

First, the sauteed liver with raspberry and blueberry glaze.



Next up was a bit of a more traditional recipe...Cajun dirty rice with deer liver instead of chicken liver and gizzards.



Last, the Whiskey Butter Venison Heart recipe from MeatEater. Very good! I'll certainly try the rub (coffee, thyme, brown sugar, kosher salt, and black pepper) on other cuts of meat.

Sorry, not everyone feels the same. I do believe in completely utilizing all my deer, but guts is guts!! What a terrible waste of onions and bacon, but my hunting partner loves them so I save every one for her. . As for me, I don't even know why God put the tenderloins in the same area!! Haha.

I’m a huge fan of hearts....but can’t stand, and won’t eat liver

Never eaten either one but dang if that don’t look awesome!!!

I hear both of y'all on the liver. I've always pulled hearts (when not destroyed), but this is the first time I grabbed the liver - Mainly because I found a recipe that I thought would maybe be okay. The berry glaze did a lot to disguise the taste, but the texture and after taste was still there. The wife enjoyed it, so I reckon I'll be doing this more often. lol

Had it when growing up. Liked it fine.

I love rice.

Food looks great! I love heart and I especially love liver.

My momma made fried liver once a week, hated it. She forced me to eat that nasty stuff. Told me when I left home I could eat what I want. Been on my own ever since I was 10! I don’t eat liver.

Lubys cafeteria had liver and onions as a weekly special.

My mom made liver for us fairly often, and I learned to like it around 65 or more years ago. I occasionally cook up some myself, using the same recipe she always used. I cook up a bunch of bacon, and mix up some flour and garlic salt. I roll the liver in the flour and cook it up well done in the bacon grease. Very good eating !!

I love chicken liver, deer hearts, dove hearts, but will not do deer or beef liver

How would you know. We all know only old people went to Luby`s Bill.

I like liver it just depends on what I’m doing with it. Foie gras is amazing, I enjoy fried chicken liver, deer or beef liver I prefer in rice or boudin. The bigger the game, the less it gets utilized in a recipe.

Now Now! Lol