Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Liver?

Have never liked Liver since I was a kid, although lots of do. Over here the guys I hunt with rave about Roe liver being even better than calfs liver, with Fallow liver being very good also..
For the guys that haven't done so, as suggested above you might want to try liver from a young Whitetail perhaps?

Hanging my head in the trash can. gag

we were taught to soak it in milk for a few hours first then dredge in seasoned flour. let it rest in the fridge for 30 minutes or so once it's floured.
While thats going on brown some chopped bacon in a cast iron skillet-remove and drain on paper towel. carmelize sliced onions in the bacon drippings and remove. add more bacon grease or butter if needed and cook the liver over medium heat until it's done (5 minutes a side) add the onions and bacon back to the pan during the last 5 minutes.

prefer deer or elk liver over all others but in a pinch calf liver will do.

other than pan frying it in bacon fat, and serving it with onions, I can't think of any way to eat it. Nasty stuff, for the most part.

Love dirty rice!!!!! I actually make a pretty good one....it's supposed to be a side dish but I've been known to have a big ol plate of it and nothing else for dinner....

I also like those appetizers made with a piece of chicken liver and a slice of water chestnut wrapped in bacon.....rhemaki??? or something like that......

In my youth, my mother would dredge beef liver in flour, fry with onions then dump in a jar of her canned tomatoes and simmer it for an hour. I grew to like it, probably because it was eat it or go hungry. My favorite now is fresh venison liver that has been soaked in milk, dredged in seasoned flour and gently fried in bacon grease or butter served with caramelized onions made just prior. Have made several "I hate liver" guys converts in deer camp. Maybe cuz it was eat it or go hungry?

Last year at deer camp I made the "traditional" fresh deer liver with flour, S&P, , bacon , and onions but this time I added some medallions of tenderloin. The combination of liver and alternating bites of mild tenderloin was out of this world good.

It's now the new "tradition".

OMG ! *HUGGGGGGGGSSSSSSSSSSSS*

Hi Miss Lynn.

I haven't been posting for awhile but I do peek in and lurk occasionally.

I've had a lot of things to deal with in the past year that required my attention and ...

It's been a nice break from the "internet addiction".

Oh, I love chicken livers with bacon & onion gravy, served over jasmine rice !

We do the exact same liver recipe but one of the guys makes Ceviche out of a loin.

FG - truth be known, I was a bit incapacitated when I made my first batch of dirty rice. I'll be damned if I can make it as good again.

FWIW ...

The recipe/method that I've refined over the years ...

First, fry the bacon, drain, and when it cools cut it up into chucks and set aside.

Spoon off the excess greese, add some butter (SSE - DO NOT USE MARGARINE ), and fry the onions until they're translucent and almost done (caramelized). Set aside.

Add the greese, fry the liver and tenderloin medallions (dredged in milk, flour, S&P) until almost done. Add the bacon bits and onions, mix it up, and cook it until everything is done to your liking. I likey med to med well. No blood ... but pink to faint red in the middle and the onions caramelized with a few crunchy slivers.

This technique is based upon Chinese stir fry ... for the most part. The main advantage is cooking the meats and onion separately so that they get brown-ned-ed and not overcooked.

That's all it takes. Mashed potatoes and gravy make it even better. Deer is my favorite, elk is edible but pretty strong. Soaking in milk helps. Goat and sheep are good too, haven't had calf liver or pig liver.

Fish Head I may try that recipe.