I shot a nice Roe buck yesterday and we had the pan-fried liver for dinner today.
Very strong and gamey flavour - I can only describe it as tasting like a deer sometimes smells.
I've never had this issue before so wonder if roe buck liver so close to the rut tastes 'stronger' than other times of the year?
I am a quite confident and experienced Chef so I know how delicious roe liver normally is...
The buck was a 6-pointer but not a medal-type buck, it looked like a young animal to me, possibly a yearling, very clean and healthy with no ticks, keds, or any other sign of disease.
Any comments? Thank you