For the liver...
2lbs deer liver
2 large onions, sliced thin
2 Tb butter
4 rashers good bacon, diced
1/2 cup sweet wine like Marsala or Sherry
1 cup milk or buttermilk
1 cup flour
salt and fresh black pepper
1. Soak in milk or buttermilk for an hour or overnight.
2. In a skillet on Med heat cook the bacon till it starts to get foamy and crisp.Add and melt the butter till just starting to brown. 3. Season the liver with salt and pepper,Dredge the liver in flour and add to the pan.
4. Cook till browned and remove. reserve warm.
5. Add the onions and cook slowly until translucent and browning.
6. Deglaze( that's French for "dump in"<img src=icon_smile_wink.gif border=0 align=middle>) the pan with the wine and let simmer till liquid is almost gone.
7. Spoon the bacon and onion over the liver and find some silverware!
<img src=icon_smile_big.gif border=0 align=middle>
Trushot }}------>