MegaSack DRAW - This year's winner is user - rgwb
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My neighbour handed me a bag with some 'fresh' Roe liver yesterday.
So, how best to prepare?
Some folks advise to soak in milk overnight....
Thanks,
Fava beans and a nice Chianti
Venison liver is lovely stuff, usually snaffled by the stalker though so don't see it often.
It's a much better (milder and richer) flavor than commercially produced liver like calves' etc. (I don't generally like liver)
Cook as you would that (melt butter, fry onions and bacon, add liver in cm thick strips, fry for a minute or so, add brandy and a crack of pepper, flambé, serve) i wouldn't be soaking it or anything my self.
Tiny shirley? You'd need half a dozen to fill you up!
I assume you trust the friend, and the provenance of the meat?
Lots of salt and ground pepper in flour, cut 1cm thick strips, drift in the flour, flash fry for not too long. Have with eggs, bacon, black pudding on supreme quality toast. And a cup of tea. Incredible breakfast of champions.