Damn you, you beggars. I am nearly drowning in saliva. Another one is to fry the liver and onions, when brown, pour in a good wallop of cream with mushrooms. Simmer until the cream is reduced and thick. As you eat it, you can hear your arteries snapping shut. A favourite is when one is really hungry, take a bushbuck liver, remove the gall, and when the fire is reduced, chuck it straight on the coals. When cooked, knock off the ash, coals and slice. Another excellent liver is a youngish kudu cow. It is "BIG," so there is a lot of liver. Something that is also tasty is blocks or strips of liver with bacon rolled over and fastened with a toothpick, grill on the coals. [BBQ] Right, now I must go and find something with a liver.

Sounds good mate but I'd suggest pre-frying the shrooms in butter & a hot pan..... and don't crowd 'em in the pan!

Last fall in the Valley I got a nice Bushbuck aout 3 in the afternoon. We returned to camp directly down the river and a couple of hrs later we had Bushbuck liver for starters. OH MY GOD! !!!! I was truly lucky as most others in camp were a bit finicky and I had it all to my self.

this is a very old post, but reading all of this makes me want to vomit

Fresh gemsbuck liver, onions, galic, lots of freshly gound black pepper, hint of chilli and a dash of cream, cooked over camelthorn fire.....

I like cooking the liver over coals rather than frying and it's excellent that way.