This looks like a similar technique to cooking lamb, ostrich and venison steaks; hot and quick. What confused and paralysed me somewhat during my research into how to cook animal's liver for the first time, is visiting the NZ Government website for their official guide to cooking liver. It just kept referencing campylobacter, internal temperature needing to be around 76C and endless talk about killing bacteria and on and on. Watching this video gives me stark contrast and I'm even more unsure of myself...yikes! I don't want to kill my husband this weekend.