Deer Liver
you might want to try this if you're not squemish about venison liver Venison liver, cleaned, cut in 1/2-inch slices 1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon Mrs. Dash seasoning 1 or more large, sweet onions butter and oil Melt a misture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour, salt, pepper and Mrs. Dash. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving. |
RE: Deer Liver
Motor, my wife and I both enjoy liver, your recipe sounds great.
Thanks Mr-Pirk |
RE: Deer Liver
Liver is good eats. I make it quite similar to that.
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RE: Deer Liver
same here ; I love to add 2 or 3 big onions to mine.I love the onions.
sometimes we will make a gravey with the drippings and then add the onions and the liver back to the pan with the gravey. get back and watch your fingers around the pan.[:o];)[8D] [8D] [8D] :D |
RE: Deer Liver
I love the liver and the heart.
Good stuff man. Chuck7 |
RE: Deer Liver
I've read a lot of history. Lots of accounts of Indians eating liver raw as soon as they killed a deer. I also read about whites doing the same and seasoning the liver with a light sprinkle ofgun powder. Certainly not for the sqeamish...
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RE: Deer Liver
Liver is delicious , I know because my dogs love it . ;)
I wouldn't touch that poison filtering , cholesterol producing chunk of sheit personally . [:'(] |
RE: Deer Liver
ORIGINAL: kevin1 I wouldn't touch that poison filtering , cholesterol producing chunk of sheit personally . [:'(] My feelings exactly. Liver makes pretty good trot-line bait. That's the only reason I'd consider taking it from the gut pile. PK |
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