if you have any sense, you soak in an ice bath and salt water, dump it every thirty minutes and do it over again for about 6 hours. You absolutely must purge the blood or it tastes like blood. I cook it in grass fed Okerrys garlic and herb butter and then make my gravy from that. I also toast some ancient grain ground flour and thats my base for the gravy. no different from duck breast and goose breast. get the blood out and it makes it way better.

I try to do this every three weeks because these elderly folks need the benefits from the macro nutrients. Yet, their families have abandoned them. None of them have family that comes to see them or help them. So, I organize our youth groups to take care of their yards and I teach them how to cook for the elderly based on their dietary needs. Our idiots in DC have forgotten our widows and widowers but kiss the arses of these pepper bellies and dread lock turds. Our elderly and our Vets deserve better. That is my mission

Deer and pork liver is much better,,, plenty of onions and don't get the liver past medium....good stuff.

Sheep, your doing a great thing, I commend you...

One of my favorite meals. Wife and kids wont touch it so its all mine

My 15 yo grandson likes liver and onions but the rest of his family won't touch it. Grandma and Grandpa know what's for dinner when he comes to visit.

One of the best dinners I make!

Liver and onions is a very good, occasional meal. I made it last week.

Liver has choline, copper, folic acid, iron, potassium, selenium, preformed Vitamin A, Vitamin D, Vitamin B12 and zinc in it. I think I occasionally crave liver because I am low in those vital nutrients.

I once ate beef liver one day, chicken liver the next and pork liver the day after that. I cooked deer liver the fourth day and it tasted terrible to me. I gave it to my dogs. I suspect I just had to much of the nutrients from liver, because I like deer liver too.

Keith