Good morning. It's deer season here in WNY. I try and use ever part of the deer. I've got a few questions on correct way to process the liver.
1.Do you need to skin the liver before slicing or grinding it and how is it done.
2. Are there any things inside that need to be removed before slicing/ grinding-i.e.- glands, etc. and where are they.
3. Is it interchangeable for use in recipes that call for livers in other recipes, as some like pork are hard to come by in our area.
Thanks in advance for your help.
1.Do you need to skin the liver before slicing or grinding it and how is it done.
2. Are there any things inside that need to be removed before slicing/ grinding-i.e.- glands, etc. and where are they.
3. Is it interchangeable for use in recipes that call for livers in other recipes, as some like pork are hard to come by in our area.
Thanks in advance for your help.