Liver ‘N’ Onions – Whitetail Deer

liver&onions

(shown with a side of Tomatoes, Okra & Corn)

Ingredients (for 1 full liver, double the ingredients)

1/2 Healthy Deer Liver (No major discoloration and from a healthy looking animal)

1/2 White Onion

1/2 Cup Whole Milk (2% works too)

1/2 Cup White Unbleached Flour

Extra Virgin Olive Oil

Coarse Ground (or Fine) Salt & Pepper

Pinch of Italian Seasoning (Rosemary, Thyme, Basil and Oregano)

Preparation 

Some have said that liver contains more nutrients than any other food….I am sure this is true, at least when it comes to all the different cuts of venison. You can almost taste the Iron and the vitamins in every single bite. The heart and liver have got to be a close tie for the tastiest organs you can eat.

To prepare this age-old favorite of many, far and wide, start by cutting a full deer liver in half. Then, thinly slice the 1/2 liver into 1/4 inch pieces (length is not a factor if you have a sharp steak knife to eat with later and a big enough skillet to cook the long strips in). Place the cut liver in a bowl with a 1/2 cup of milk to sit in, either for 15 minutes, 1-2 hours or in the fridge overnight. When your liver has sat in the milk as long you wanted it to, you are ready to begin the rest of the steps and the cooking of the delicacy. The length of time you let your liver sit in the milk can help lower the level of the liver’s natural flavor.

Spread 1/2 cup of unbleached flour in a bowl, on a cookie sheet or on a large plate. Dredge each piece of liver in the flour (coat each piece fully) then set aside.

Next, cut a peeled onion in half. Then cut the onion into thin slices or onion rings (chopped is ok as well). Place the chopped or sliced onion in 1 tbsp of extra virgin olive oil (butter, bear fat, or your choice of fat, oil or lard), in a pan and set on medium heat, covered. Place freshly coated liver in  a pan, in 2-3 tbsp of your choice of oil or lard. Set heat to medium and cover. Check on the onions periodically, stirring occasionally and being careful not to burn them. Cook both the onions and liver simultaneously paying close attention to the heat, not letting the bottom of the pan get too hot. Uniformly cooking both the liver and onions.

Remove both pans from the heat after 10-15 minutes.

The liver should be browned and dark with no more reddish fluid coming out and  the onions should be caramelized to your particular taste, look and feel. Mix both liver and onions into the same pan.

Sprinkle in a pinch of Italian seasoning and salt & pepper to taste.

Serve with rice or wonderful vegetables of your choice or both!

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