Deer Liver - cooking recipe

Ingredients

deer liver
water
vinegar
seasoned flour
hot oil

Preparation

Soak a deer liver for about 2 hours in a quart of water to which 3 tablespoons of vinegar has been added.
Remove the liver and wipe dry with a clean cloth.
Cut liver into slices (not too thin) and trim away any gristle and skin.
Pour boiling water over the slices and stir in a pan for a minute or two, or until liver looks grayish.
Remove from the water, chill in cold water and put on paper towels to dry.
It can now be refrigerated or frozen.
To fry liver, dip slices in seasoned flour and put into hot fat in a pan.
As soon as blood appears on top, turn the slices over to fry on the other side.