Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Liver and Onions Done Proper

T-minus 4 days 'til we do it again, and I'm sure I'll be able to report that I had the wurst time...

'Flave, to prove our follicular bona fides, here are shiny pates by the pair:







The flesh pictured in Ready's post was too young to have parasites. We didn't need to soak it in milk, as the deer still had milk on their muzzles.







As one who'd theretofore eschewed liver, I was mightily impressed. It was roughly the equivalent of taking someone who'd never eaten steak, directly to Smith & Wollensky.

FC