Historically the livers of wild game were among the first parts of the animals to be consumed and were often eaten in the hunting camp. Wild hog livers are, to my taste, better than deer livers. They typically cook up softer and have a less harsh flavor. As with processing any parts of a wild hog, gloves should be worn when handling uncooked meat of any sort, including previously frozen sausage when you make breakfast paddies.
Being from the American South, and in particular from Georgia, a favorite meal is hog liver steamed with onions and served with or over grits. Should you not have access to grits, mashed potatoes is an acceptable substitute starch. For long term storage livers are best stored frozen in water. This eliminates freezer burn and preserves flavor.
In preparing your liver for frying, put on your gloves and wash it. Some skin the livers, but I do not. While the liver is still semi-frozen it will slice easily into uniform slices. After you have it sliced let it drain while you dice up one large Spanish onion. In a plastic bag mix flour, salt and pepper. Heat a skillet that contains sufficient Canola or other oil to cover the slices. Flour the liver by shaking the pieces in a plastic bag, and when the oil is hot, drop the slices into the oil. Fry until golden brown and remove. The liver will not be completely done. Frying just browns it. Allow the liver to drain. Pour the oil from the frying plan leaving the pan drippings. Put the onions in the hot pan and stir. Return the liver to the pan and add a cup of water. Turn the liver slices from time to time and cook until done. No blood should run when you stick or cut the liver. When the liver is done put it on a serving plate and reserve the pan drippings and onions for a gravy to go over grits or mashed potatoes.
This goes well with a full-bodied red wine followed by a small glass of Port if this is served as an evening meal. For breakfast a good strong coffee is a suitable accompaniment.