Deer liver question?

[TNLynn]

Ive noticed liver has 2 different sections and there tecture is different. One section is firm and other soft. Which do you eat or both?

 

[Dennis]

Easy question - neither ! Sorry couldn't resist.

 

[Popcorn]

Both
I like to soak it in milk for a while before cooking, seems to sweeten it a little by reducing blood and gamey taste.
It's real easy to overcook also.
Sometimes like to bread it with flour to.

 

[Omega]

I tried cooking it once or twice but could never get used to the taste, and I like beef liver, I never noticed the difference in the two parts. I may have to try the milk trick to see if that will do it for me.

I have almost always cooked and eaten the heart though, and it was good, but found out I was over cooking it and once I adjusted my methods it is now one of my favorite dishes. I am also itching to try the shanks (osso bucco), I am told it's delicious if done right.

 

[Carlos]

I've not tried it yet, but I do enjoy the heart.
How does the liver compare to the heart?
Im guessing it's similar in texture.

Great question btw! (I'm not sure if I've noticed there being different segments of the liver.)

 

[Deer 1]

Not a liver fan in general. We had it 1st a week when I was a kid. I'm gonna try the milk soak though. .

I always fry the heart too.

1st time I fried the heart it had these long white stringey things. I thought it was normal with my inexperience. Musta just cooked it long enough to pull through. What doesn't kill you makes you stronger lol