Homemade Sausage Making

A lot of recipes call for liver. We're getting a lot of Venison livers, hearts, etc. I read the livers need to be skinned and can do a rough job but don't know if there's a right way to do it. Thanks in advance for any help.

I suspect that the person that wrote that never did it.

Figure, I could get by with just grinding them before or after cooking., not skinning them? Thanks.

My doctor has told me that suturing a liver is like trying to suture jello.

Got the drift. Thanks.

Nuynai,
Nick the outside of the liver, not where the lobe or where the vain goes in the liver, the other side.
Get your finger or thumb under the edge and peel it. A bit like tomatoe skin.
This is how my mate does it.
Jan.

Thanks, for the info. Been out at deer camp, sorry for the long time replying. Will give it a shot.