Try cold smoking Venison liver and then slicing and frying it for 20-30 sec's each side in a very hot pan.
No wonder that it is the Hunters reward, taken still warm from the carcass.
Si
PS; Having it this weekend with crispy homesmoked bacon, salad and crusty bread!
A few years ago my other half wrote a dissertation on the wear on stone tools by seeing what wear might happen on modern flints when used to butcher two deer and comparing it to wear found on ancient flints.
What to do with two deer though? Well it got shared out but we ended up with lbs of fillet and two haunches. The fillet was seared on the bbq. The haunch I sliced pieces out of for the BBQ. The membrane is awful to get through with anything but the sharpest knife. It really didn't need much time at all though and people were eating it rare and medium-rare that wouldn't eat aught but the most charcoalled beef. Even found one guy carving wafer thin slices off the haunch and eating them straight up! Delicious but honestly I think best left to the stew pot...or dutch oven.
