Bison Teriyaki Liver

1 lb Bison Liver
1 cup Coco Aminos
Black and white pepper to taste
Chop bison liver into small bits about ¼ inch square or smaller.
Place into glass dish where it can form a thin layer. (8×8 square cake pan works
great)
Cover with Coco Aminos, add pepper, stir. Marinade in the fridge 6-18 hours.
Sautee on low heat until meat is cooked through.
Optional – Add sauteed onions or veggies of your choice. Serve over rice.

Bison Liver