My brother at camp removes all the gray skin- after soaking it in cold salt water. Slices 1/4 " thick--- egg wash ---- flour---- light coated seasoned bread crumbs--- quick deep fry in cast iron
skillet with 1/2" of good oil. Not overly cooked but just a tiny tad pink. Our venison liver here is very very mild and somewhat sweet. One cannot compare it to calves or pigs liver.

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