While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

Venison has unique properties and cooking considerations that separate it from other meats. To guide us through the most common mistakes when cooking venison, we've consulted a couple of deer meat ...

Dip the slices of liver in the seasoned flour. Heat some clarified butter or extra-virgin olive oil in the pan over a high heat. Cook the liver for 30 seconds on each side. Serve immediately on hot ...