Preparing Wild Game Liver: Soak liver for 2 hours in 1 quart water to which 3 tablespoons vinegar have been added. Remove from water and wipe dry.Slice, not too thin, cutting away gristle and skin. It can then be used in any of a number of tasty recipes.
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Dip liver slices in seasoned flour and fry quickly in bacon fat, turning as soon as the blood starts to show on the top of slice.Turn only once. Do not fry liver too hard as it becomes dry.
