I ate some of the liver from the whitetail deer I shot last fall. It also had a very mild flavor with a hint of sweetness. I've found that I've taken to raw liver faster than to raw meat more generally, and whenever I go to the store I always walk down the meat isle to see if they have any grass-fed organs, particularly liver, on the shelf. I usually buy it if they do, as the only organ I have left from my deer is its heart and I'm saving that for a special occasion. Where I live organ meats are very inexpensive, last time I bought some I think I paid a whopping $1.99 per pound.
It was a bit surreal eating the deer's liver straight from its body. I was sitting out in a fairly dense forest at the base of a cliff, with boulders the size of SUVs strewn everywhere. There were patches of snow here and there, and some frost remained on the ground in shady areas. It was cool enough that when I opened the animal to start the field dressing process, everything that I took out of the animal was steaming heavily. I'd bet I was able to eat about a pound of the liver before I got full, and didn't want to fill up too much because dragging the animal from the forest would be a lot of work and I didn't want to start feeling tired from a heavy meal.
