While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Dip the slices of liver in the seasoned flour. Heat some clarified butter or extra-virgin olive oil in the pan over a high heat. Cook the liver for 30 seconds on each side. Serve immediately on hot ...

The following recipe is for the week in hunting camp and that first deer harvested. It is a good way to use fresh venison liver. Once you have cooked liver this way, it will be hard to cook it any ...

The obvious reward for a double-lung shot: a quickly downed deer. But there is an added bonus when a hunter avoids obliterating the heart. Many hunters consider venison heart a delicacy when prepared ...