The only liver I’ve eaten that I didn’t have to choke down or hide while feeding to my dog was in hunting camp a few years back.
After trimming the liver of all the connective tissue (arteries, fat, and any other part that doesn’t look like you want to eat it… No don’t throw the hole liver out.) soak in a saltwater solution over night. Don’t make the solution thick like a brine, just tell the water tastes salty but not make you pucker up. Slice the liver into thin slices and put in a pot with boiling water until the meat becomes a light brown all over the piece, remove from the pot roll in an egg and milk batter roll in seasoned flour and fry in a hot pan with 1/2″ of your favorite cooking oil.
The salt water soak draws the blood out and boiling it seems to remove excess blood and goo left inside after the soak.
For Heart I trim off all the fat and arteries soak in a salt water solution over night, like the liver, slice it to preferred thickness, dunk in same egg and milk batter roll in same seasoned flour mix and fry up in same pan and oil. Only sequence I skip from liver recipe is the boiling part.
I serve both with fried potatos and onions.
Good stuff when you come into camp tired and hungry from helping pack meat for a friend.
After eating either of these meals you should see your cardiologist for proper butt chewing for eating such an artery clogging meal, and not inviting him to go with you on your hunt.
Enjoy
Troy
