I have to say that my wife, Mrs Yabanjin, is very clever in the kitchen, and the other day came up with this great way to cook venison liver, (it will probably work with all types though). This recipie uses one Muntjac liver, so I guess about 1/2 kilo.
1 Venison Liver (Muntjac size).
1 Tablespoon Vegetable Oil.
4 Tablespoons Soy Sauce.
2 Tablespoons Sugar.
3 Tablespoons Grated Ginger. If not grated the very finely chopped.
First cut your liver into suitable sized pieces.
Heat up your frying pan then add the oil.
Then add you liver and just brown off the outside-don't cook it through yet!
The next stage is to add the soy sauce, sugar, ginger and stir together. At this stage you can just about cook the liver.
Reduce the heat and cook for 2-3 minutes whilst stirring gently, reducing the sauce to make it thicker.