I love liver, especially chicken livers wrapped in bacon. but I am somewhat reserved about venison liver for fear of not knowing exactly how to determine exactly what is safe and what aint. maybe it is all for nothing, and I hope it is but with all the nastey stuff out there, its called just being cautious.
I butcher my own venison as well, I took along a zip lock bag on the hunt of my last deer harvest and immediately retrieved the heart from the gut pile and bagged it. I keep 4 solid ice jugs in the cooler in my vehicle and immediately put it on ice when I got back. I steaked it out and packaged it up for freezing and I am now just waiting for the right preparation to come along to get me to thaw it out and do it up. I am going to have to do some research on the liver though.
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