How to cut a deer liver?

A deer liver is a ball-shaped organ located in the upper-right quadrant of the abdomen. A deer’s liver is the main organ of metabolism and detoxification in the animal. It can weigh as much as 10% of the total body weight of a deer.

How to cut deer liver thinly?

If you do not have special tools for this task, use a small, serrated knife for this job. The thinner the slices, the easier they will cook. When preparing a whole liver cut it in half lengthwise, then cut each half into thin, even strips. You can also cut the liver into small cubes or dice.

How to cut deer liver in half?

The easiest way to cut a deer liver is to use an electric meat slicer or a food processor, but you can also cut your liver in half by hand. The first step is to freeze the liver for at least two hours to make it easier to cut. Cut the frozen liver into half lengthwise, then cut each half into 4 thin slices.

How to cut deer liver into thin pieces?

When you’re preparing to cut up a deer liver, first remove any membranes or connective tissue, then cut it into thin strips. You can also cut it into quarters or “lobes” which is helpful for easier removal of the gallbladder.

How to cut deer liver into thick pieces?

To cut the deer liver into thick pieces, you need to cut them into several chunks first. Use a large, sharp knife to cut the deer liver into long, thin strips that are about two-thirds of the original size. Then, cut the strips into pieces slightly smaller than a business card. You can cut the smaller pieces into thinner strips as well, if you want. Now, you won't be able to cut the liver into very thin pieces, but if thickness isn't an issue,