Venison Liver With Onions Recipe - Cooking Index
Venison Liver With Onions Recipe - Cooking Index
For most people, liver is a "love it or hate it" item. For many of us, it's a favorite part of the traditional deer camp. The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk or beer for a few hours before preparing but this is optional.
Serves: 1 people| Venison liver - cleaned, | ||
| Cut into 1/2" slices | ||
| 1/2 cup | 31g / 1.1oz | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/2 teaspoon | 2.5ml | Mrs. Dash seasoning |
| 1 teaspoon | 5ml | Sweet onions - or more (large) |
| Butter and vegetable oil |
Melt a mixture 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.
This recipe yields ?? servings.
Source:
Ohio Division of Wildlife - Downloaded from - http://www.dnr.ohio.gov/odnr/wildlife/anything/recipes
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