I just got a cow moose in the Fairbanks Management Area Wednesday afternoon. It was getting dark and I was able to get 4 quarters out, as well as the guts out of the body. I left the liver on top of the gut pile, but I knew better.
I fried up a couple of pieces, and it is the worst liver I have ever had because of the extreme strong game taste. My normal operation is to cook the liver up, the first night of the kill. I cook liver in the frying pan by putting a layer of bacon, sliced potates, and liver. Repeat the layers until the pan is full, then cover and cook for 30 minutes of so. It comes out good and never fails, even with moose in rut liver.
Question for the forum, I am interested in your experiences of taking care of the liver and cooking it.