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

This !

Lynn

Now we're talking !!!

i like pork liver better but will eat beef or fawn deer liver too,sliced about 3/8 of an inch and soaked in milk over nite, then floured and cooked in a hot cast iron skillet with plenty bacon grease and a bunch of sliced onions,salt,pepper. maybe another cast iron skillet cooking tatoes and onions in bacon grease too and some fresh homemade bread or buns then buttered . a great meal for a peon like me, but 1st thing before i eat this fine meal a few cold Bush lite beers and a game or two of cribbage hopefully with my son or wife ? after this fine meal a slice of fresh hot apple pie with a big scoop of of ice cream ! a shower ,fool around with my wife > i will sleep like a baby !

i always loved the smell of calves liver while my mother cooked it on the stove, the taste/texture not so much

Higado encebollado, which is just calf liver with LOTS of onions breaded with fine-ground corn flour, fried LIGHTLY in lard, and simmered slowly with mild green chiles. Fresh tortillas and Negra Modelo required on side.

Sounds good.


Love liver and onions.

Went in one of our c-stores, when I was delivering fuel,
And microwaved my lunch.

Liver and onions and Brussel Sprouts.

Those ladies working there were quite pissed off.

About a half hour later, after I unloaded, the place still stunk.

I love it, but my gout doesn't! That said, I will push the envelope occasionally and partake of either calves' liver floured and fried or chicken livers double dredged and deep fried.

I tried frying up the prettiest venison liver I had ever seen. Just could not eat it.

The only liver and onions I enjoy eating, is the one I get at a local "Luby's". It is dredged in flour and fried. I add a dash or two of French Dressing to it and love it. If I ever shoot a younger deer with a clean, pretty liver I may try cooking it up again.

Was it the taste?? Smell?? Or just the idea of a 'wild' liver, and not store bought????

I love the liver and onions that is the lunch special on Thursdays at Uwe's, a local German restaurant. I make my own from calf liver by rinsing in water, then dredging twice through flour seasoned with Lowry's seasoned pepper, sea salt, and smoked paprika. The slices are about 3/16 - 1/4" thick and fried in olive oil about 3 minutes on each side. I saute sweet onions separately in butter then place on top of the liver. Add some fried potatoes (little cubes) and some mixed veges and it makes a yummy lunch or supper.

Liver and onions? It's a waste of good onions.

[quote=diamondjim]I soak liver in milk for 20 minutes or so first, then flour and fry in bacon grease. [ed/quote]

That's exactly how I do it too! Although the wife would never touch it no matter how it was fixed.

More for me!

In fact, I just had my meat market slice up ten or so pounds for me just the other day. Sliced from a big frozen chunk at a half inch thick. that way when it thaws, it comes out at about 3/8 thick. Perfect for frying till it's pink in the middle.

I think I paid less than twenty bucks for that ten pounds.

I really am not sure now, that was several years ago. I think it was the texture. I will try it again, if I shoot the right deer. I think I will soak it, dredge it in flour and then fry it up....with onions of course.

Now here is a MAN with a PLAN!

right on

I wouldn't give a nickle for a truckload of it.

Funny because I love old fashioned, homemade German Braunschweiger.

+1

Tonight, forgot the onions(blush).

Ketchup?

Yup.

At least it ain't on a hot dog.