Throw it on an open fire and leave it there til it disappears! I hate liver.....

The dog is not too particular how or if it's cooked.
Me, I don't eat filters.

That's what some boys at hunting camp said,,till I cooked it..Then their tongues slapped themselves silly trying to get at it.

I like to debone neck roasts...Put stove top stuffing dressed up with lots of extra celery, carrots, onions, garlic and butter on the cut side, then roll and tie it with butcher's string. Sear it, then roast it low and slow in the oven. Once done, make gravy from the drippings with mashed taters to go with it.

I debone mine as well, filet them right down each side to the windpipe. With a smaller doe, I’ll take the leg shanks and wrap them with the neck. Good size bucks, I get two roast per side. I’ve found I really like making a porketta seasoning and cooked in the crock pot on low for 6-7 hours or covered in golden mushroom or cream of mushroom soup in the crock pot with potatoes, carrots, onions. Shreds apart like a good beef roast.

Liver is not my thing, texture gets me. I have been tempted to keep one and make a pate, seen it on the show Meateater. I’ll try most foods once, or twice just to make sure lol.