I don't eat the heart, but liver and onions is one of my favorite dishes. Call me old fashioned, but I love it and tell the guys not to leave the livers of their deer in the woods but to bring them in for me. I even give them plastic bags to put them in as they go out the door of the cabin.

My recipe is fairly simple. I slice the liver about half and inch thick, then roll the slices in flour with a few secret seasonings mixed in. I then fry the slices with a whole onion (sliced up fairly thin) in a frying pan (what else would you fry them in?). The stuff makes its own gravy from the flour and the juices. It is best over mashed potatoes, but I guess you could also serve it with my favorite mushroom noodles.

The mushroom noodles are so easy to make. Boil up some noodles (you pick what style of noodle you prefer). When they are done, add a can of mushroom soup to the noodles and stir it together. If you are a real gourmet cook, add a small can of mushroom bits and pieces to the mess.

Now, if you want to sample my deer liver and mushroom noodles, come to Camp Bucktail sometime during rifle season in Pa. One or two more plates don't cause any distress to the cook. If you visit during bear season, you might get to sample my world famous (for reasons yet to be determined) bear stew.