Well I know I already posted this on deer heart, but can anyone give me advice on preparing/cooking deer liver? I'd imagine it would be like preparing liver for other animals, but I'm just checking.

Yea, I figured I'd glean more meat by keeping the heart and the liver, and it amounts to about 3 pounds more that could have gone in the gut pile and fed 'yotes, but I opted to keep them.

Thanks y'all!