﻿<?xml version="1.0" encoding="utf-8"?><!--RSS Genrated: Sun, 03 May 2026 15:09:17 GMT--><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:ev="http://purl.org/rss/1.0/modules/event/"><channel><title>Nicole Qualtieri</title><link>https://www.backcountryhunters.org:443/media/rss/author/672/nicole-qualtieri</link><atom:link href="https://www.backcountryhunters.org:443/media/rss/author/672/nicole-qualtieri" rel="self" type="application/rss+xml" /><description>RSS document</description><item><dc:creator><![CDATA[Nicole Qualtieri]]></dc:creator><title><![CDATA[The Tenets of Offal: Fried Venison Liver and Onions]]></title><link>https://www.backcountryhunters.org/media/details/the-tenets-of-offal-fried-venison-liver-and-onions</link><description><![CDATA[   
 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 ...]]></description><pubDate>Thu, 28 Dec 2017 00:00:00 GMT</pubDate><guid>https://www.backcountryhunters.org/media/details/the-tenets-of-offal-fried-venison-liver-and-onions</guid><dc:identifier><![CDATA[f8832120-1703-4cca-a56d-f8cfefbfe6c9-5976]]></dc:identifier></item></channel></rss>