I just love to cook Mexican food with the innards of my deer.

First get about a pound of venison liver and cut it up into fajita style strips(thinner is better)
Marinade these strips in a large bowl with 1/4 cup lemon juice, 1/4 cup lime juice, 2 tbsp. Italian dressing and sprinkle the marinade liberally with black pepper, garlic powder, and onion powder(I like to use powder because I feel that it absorbs better in a marinade).

Get yourself a green and a yellow bell pepper and slice them into strips as well----then toss them in your marinade.
let this marinade work for about a day in the fridge.

When ready to cook, get a large skillet good and hot and grease it with butter(I can hear the surgeon general now), and throw your marinaded stuff in the skillet and brown it up thoroughly(You will be draining the mix from time to time to let off excess moisture)

Once browned you need to turn the heat down to low and add a can of El Pato chili sauce---let this simmer for a half hour or so----in the meantime you will be slicing an avacado and a tomato and an onion. Grate some cheese(I like sharp cheddar on this recipe). I'm guessing we all know what this stuff is for..

After it's done simmering, warm some medium tortillas(I like soft corn torts), and serve with sour cream and fresh fruit.

This is GOOD stuff Boys! Spicy is my friend. This also works well with heart, tongue, kidneys--thus the name "Whatchagot"

Jeff

I'm not a big liver man, too metallic tasting for my liking.  But I do enjoy the heart and tongue, both seem like they'd be realllly tasty in this.

The tongue meat is well suited for this type of recipe-----easy to work with and delicious.


Jeff