Store bought beef liver I just use as-is.  It seems to be bled quite well, not super mineraly.

Deer liver I make a brine and soak for a day to get most of the blood out, or it has a little too much flavor! 

Make sure you cut it into chunks if it’s a whole liver, or the outer membrane will prevent the salt from drawing the blood out.

Enemy_of_the_state

This is the prep method if it is a fresh whole liver.

https://venisonthursday.com/clean-deer-liver-cooking-freezing

brandonsbytes

charts_and_numbers

Animal foods are the real superfoods

do you do anything to prep the liver before cooking? i’ve been using a lemon-based water, but wonder if there’s a better approach i could take