Pro-Line

Carp...The most important thing I have found with deer liver is to skin it. There is a thin membrane surrounding the liver that needs to be removed or the liver is tough and chewy. It can be hard to take off on some deer, but its worth it.

I just slice it in about 1/4" slices, lightly bread it in flour and fry it HOT until JUST done. I take onions (already cooked in a little butter/oil) and top the liver with them and eat.

I do the heart the same way...except I don't always have onions with the heart.