Deer/Elk livers

My grandpa use to save the livers of the animals he got and he could cook up some deliciousness. He passed away 7 years ago and I tried to cook one about six years ago and it was horrible. For the last 5 or 6 years I have left the liver to rot with the guts for the yotes and birds. I feel awful about it knowing what my gramps would say to me. I would appreciate any links or tips from anyone about how to cook a liver the right way.

Soak it in salt water over night in the fridge. This pulls the blood out. Some will say soak it in milk. I always just sliced it fairly thin, cut out they major artery/vein looking areas, and then flour it up good. Fry up some bacon or just use cooking oil to fry it in. Slice up an onion and fry it up at the same time. Salt and pepper it to taste. I used to love it that way. My wife can't stand the taste or smell of liver so I don't do it much any more, but I used to really enjoy liver and onions after a good hunt.

Some people will also "skin" the liver and take off the outer membrane. I like to bread the liver in flower or a combination of flower and corn meal with just a pinch garlic powder and/or oregano.