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BullsEye

How do you keep your liver?

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I am cooking liver and onions but the liver is too large for 2 people. Can liver be frozen? How do you keep it for extended periods of time without it going bad?

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on the weekends I try to keep my liver full of fine spirits! :censored[1]: Ok I'm kidding but the best way to preserve the livers is one of those large rubbermaid containers...a trash can...yes that's it...preferably the neighbor's if it's a long time til pick up day! Enjoy! :censored[1]:

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:P:P:censored[1]: FUR CHASER we're going to hold you down and force feed you some liver. :censored[1]: Then you'll discover how good it really is. :wacko: That just leaves more for me. :lol:

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Of course in order to try it, I'd have to actually kill another deer...Do you know how hard it is to find the liver in a Deer Tag???? Heck, I didn't even get a tag this year...I'm really going hungry this time! :rolleyes:

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I've heard tongue is good, and I might believe that before I start eating organs...as for the "oysters" if they come in a hairy sack, I'm out...but out of a shell...BRING 'EM ON!

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:rolleyes: No danglies for me either. I have to draw the line somewhere. Oh and cooked or boiled spinach, I'm not Popeye the Sailor Man either. :wacko:

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This is how I prepare my game liver-Cut it out of the critter-flop it on the ground right next to the other nasty parts.-drive away and wish the coyotes a good dinner.

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-Cut it out of the critter-flop it on the ground right next to the other nasty parts.-drive away and wish the coyotes a good dinner.
:smiley-funny-post-sign:

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You guys are too much. I tell you what I will eat liver, stomach and rocky mountain oysters. I seared the liver in olive oil.Caramelized onions with shallots and garlic with salt and pepper. THen added the onins on top of them with some boiled potates on the side YUMMY!Stomach I do the same but with more vegtables and I boile the honeycomb first.Rocky mountain oysters just need salt a hot grill and some butter. No offense taken but don't knock it if haven't tried it :roflmao3[1]:

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Heck my grandma would give us all hell for wasting the kidneys, brain, and all the meat on the head. If deer had a bigger tail she'd want that too. I like rocky mountain oysters but I'll only eat them if they're taken from a critter that's not yet old enough to produce the little swimmers.

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I just threw up in my mouth. :roflmao3[1]:

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You guys that don't eat the liver and heart are wasting some of the best eating on the deer! Deer liver and onions is always on the table at my house the night of a kill. We all love deer heart sliced thin and BBQed with a little garlic salt and seasoned pepper.You don't know what you're missing.I will say that one time I had a deer liver frozen in my freezer up here in Truckee before I lived here full time. When I came up a couple of months later the electricity had been off for some time and the liver has thaughed out and taken on a new life. Cleaning out the fridge almost made me stop eating it.Truckeedan

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Liver an onions, YUM. I like the heart, sliced thin, drenched in flour and fried in Butter/oil combo. I prefer it in the morning with eggs and fried potates and biscuts. Wow, how I am so not going to like that tag stew this year. :good:

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I keep the Liver and Heart good eating. If you need some recipes I have a few.
Thanks. I would love to hear about your recipes. Unfourtunatley I have already eaten the liver and the heart. The liver was great!!! The heart wasn't bad but it could have been cooked better. I may get a second tag depending on what happens with these fires. But please share your cooking tricks. :signs1180lq:

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