Tarheel Braised Young Wild Pig Liver

Recipe Ingredients

1 lb	454g / 16oz	Wild pig liver - cut 1/2" slices
2 tablespoons	30ml	Flour - seasoned with
3/4 teaspoon	3.8ml	Salt - and
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 tablespoons	45ml	Pork drippings
6		Potatoes - sliced
2		Carrots - diced
1		Onion - sliced
1 cup	237ml	Tomato juice
1 cup	237ml	Boiling water

Recipe Instructions

Cut liver slices into 2-inch squares and roll in seasoned flour. Brown in pork drippings and remove from skillet. Brown potatoes, carrots, and onion in remaining drippings. Return the liver, and add tomato juice and boiling water. Cover and simmer gently for 1 3/4 hours. Gravy can be thickened if desired.

This recipe yields 4 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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