Last night I had some of THE BEST venison liver and onions that I've ever ate. This was the third time I've made L&O since going hunting and I added one extra ingredient that really made it special. Some thin slices of deer meat. The alternating bites of liver and mild tender meat was superb.
Here's how I did it ...
Soak the liver in saltwater, slice, then soak again in saltwater to remove all the blood.
Fry two strips of bacon til done and cut into chunks.
Drain the bacon grease and set aside
Add a couple of dollops of butter and fry the onions, remove from pan and set aside
Add the bacon grease, dredge the liver in milk, then in flour with S&P, throw 'em in the grease
Once the liver starts to brown, dredge the slices of meat in milk, flour S&P, and add to the skillet
When the liver and meat is browned add the onions and bacon, toss, stir, let it simmer for just a bit ... done.
I even used liver that I froze when I got home. The next time I get a deer the first meal is going to be liver, bacon, onions, and tenderloin
