The Tenets of Offal: Fried Venison Liver and Onions

In the three years that I've been hunting, I've been introduced to new tastes that I wasn't sure I'd like, but ended up loving. I tried a friend's deer liver a few years ago and found it to be pungent and, honestly, pretty terrible. I could barely stomach it. I promised myself that I'd have one more go at it, and this year's deer proved to be the opportunity to take it.  I was committed to making it my first meal. It took three days to work up the gumption. I started by putting it in a ...