X2 on soaking overnight. I only like the liver from a doe, I'v seen too many rutting buck livers that have processed most of their body fat and didn't look to appetizing. Sliced thin, 1/4" and fast fry.Originally Posted by ACE
HuntingBC Champ
X2 on soaking overnight. I only like the liver from a doe, I'v seen too many rutting buck livers that have processed most of their body fat and didn't look to appetizing. Sliced thin, 1/4" and fast fry.
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