This recipe is for those who love liver, pâté, gizzards, and such. Make this only when fresh game is cleaned while still warm. It is a very small appetizer, thus not recommended as a company dish.

• Clean liver, gizzards, and hearts well and rinse in water several times until water runs clean. Pat dry and dredge in flour.

• Heat oil and butter in a small skillet. Sauté over medium-high heat for about 3 to 4 minutes. Serve with buttered sour dough toast points.