I never liked liver until eating pronghorn liver. As with all pronghorn meat, it needs to be cooled and rinsed soon after killing. A friend put it in a bucket of cold water for a few hours, then fried it that evening, thin-sliced and not cooked too much. Very mild and sweet.
Started treating and cooking other game livers the same way, including deer and elk, and started liking it as well. Which makes me suspect that the "problem" with game liver is mistreating it in the field.
Have always liked heart, especially if it's given a couple days to relax and "age." Doesn't change the flavor much, but it does become less chewy.
