"My mother boiled beef heart and sliced it for my school lunch. Sometimes it was still beating when she put it in the pot..."
Nothing like fresh meat. Deer liver is best right after it has been shot and quivering. Cover it with flour, salt, pepper and let it quiver. Fry some thick sliced pepper bacon and onions, about 4 minutes before the onions are done, push the onions and bacon slices to the side of the frying pan and put the quivering/floured & seaoned liver in the hot bacon grease. Cook about 2 minutes per side and serve while it is still quivering.
I got ya beat. I have a stash of Easter Peeps and I just et one.
Let's see ya beat that one...