Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Who else cooks the "pluck" after a kill?

So I have been told about elk liver- make sure be blood has been well flushed out. We slice about 1/2" thick and put in a mild brine or water to do that... it takes a lot of water and lead time to get it out. Same goes for the others actually. Maybe that will help any future attempt.