How to butcher venison liver?

The best way to prepare the liver is to cut it into thin, bite-sized pieces. You can cut it into smaller pieces using a meat slicer or a meat grinder. Use a sharp chef’s knife to cut the pieces. The cut pieces will look like a fan or a long rectangle.

How to butcher deer sausage?

The only way to make deer sausage is to grind the meat, so if you plan to make it, do it the day before you plan to eat it. This way, you can fully chill the ground meat to prevent bacteria from developing. You can either make your own or buy pre-packaged deer sausage at the grocery store. Deer sausage can be mild, medium or spicy, depending on the season, the type of animal and the cut of meat used.

How to prepare venison liver?

Because of its rich blood supply, venison liver should be cleaned thoroughly. It should be cut into small pieces (quarters or eighths) and placed in a bowl of water with vinegar or buttermilk. Let it sit for about 10 minutes. Then, place the pieces in a colander and rinse under cold water. If you do not have a large enough bowl for the whole liver, cut the pieces into two or more batches.

How to clean venison liver?

Remove the membranes covering the liver and then rinse under cool water. You can scrape off any residual blood with a spoon, but make sure to do it gently to prevent tearing the membrane. Pat the membrane dry and season with salt and pepper.

How to cook venison liver?

Livers are one of the most nutritious foods in the animal kingdom, providing nearly 70% of the daily value of vitamins A, D, E, and K. They also contain iron and B vitamins, laminine and choline, and 12 grams of protein per 100 grams. These nutrients make them an excellent food for anyone trying to eat more protein.