OMG! I have just discovered how to get to food heaven! Although I like liver I have somewhat resisted doing anything with the liver from a deer I have shot. That changed this evening and I now have a whole family of converts including my wife and all the kids from three years old to three teenagers!
Fried up a homegrown onion with some bacon lardons, smoked by a friend, then added some thinly sliced liver coated with flour, salt and coarsely ground pepper. Removed it from the pan so as to not overcook it and added some stock to the pan. Reduced the sauce to thicken it then popped the liver back in.
Reluctantly everyone tried a bit and then they all wanted some as well!
No wonder the delights of venison liver have been such a closely guarded secret. If, like me, you haven't been brave enough to try it or think it will be like that leathery stuff you were served up as a child, think again. Wow.