How about, gut deer, punt liver, tell Dad it had a hole through it.

Same up here.

I used to fry up some liver of each deer I shot, that same night in camp. Its not my favorite taste but its edible and a tradition, if nothing else.

Then I noticed some big flukes slithering out on the cutting block one year...then the next and the next. Kinda lost my appetite each time and threw that stinkin' tradition out the window

In a pinch, I wouldnt hesitate to eat the liver again, just cook it real good.

-NC

In Washington state it was a skillet of deer liver and another of oysters, in Ohio it's one of liver and the other of mushrooms. Mmm Mmmm Mmm

I have never seen flukes in deer liver here, Not saying they are non existent,just havent seen em, Have seen Bots crawl out of the nose of deer hangin on the skinnin pole

not one for liver maybe one or two times a year,now if it was heart thats the cats meow,cooked same way

I leave the guts in the bush......

Did someone say deer liver? I roll mine in flour, brown it in an iron skillet, cut onions into rings and place over the liver, add a dash of salt and pepper, add about a cup and half water(more or less depending on how much liver you have in the skillet) and cover. Let it simmer until the onions are cooked down over the liver and remove the lid and eat. That's how my Mom cooked pork liver when we used to butcher our own hogs back when I was a kid.