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

Anyone here like liver and onions besides me? My wife does, but doesn't like the odor it emits to yield the final result. So, my bride is leaving tomorrow for the weekend to visit the kids and our newest grandson . . . guess what I'm having for dinner tomorrow or Friday night? Bison liver, fried onions and smashed taters. Yum.

BTW, I'm not real wild about the after-odor in the house, either, so I'll take the cast iron skillet out to the grill . . . everything's better cooked outside anyhow, right?

Chicken livers with onions and bacon served over rice! Deer liver is a mite strong for me but the dogs love it (of course). They do have to wait 'til summer so the doors and windows can be opened. Beef is good so bison sounds interesting, particularly if young. Enjoy.

I love calf liver and chicken liver, but the best liver I've ever had was in an elk camp in Colorado, years ago.

One of the dudes had killed a nice bull the first day out, so the outfitter took the liver and soaked it overnight in salt water, in a plastic bucket.

The next evening, the cook skinned it, sliced it thinly, breaded it lightly in flour, salt and pepper, and fried it gently in butter in a large cast iron skillet.

Two of the dudes said they could not stand liver, but tried a bite anyway. They proceeded to then clean the platter of elk liver. Said it was fantastic... as it certainly was.

If I'm fortunate enough to kill an elk this Fall, I'll certainly have a big platter of elk liver in camp.

L.W.

My grandmother's treatment for beef liver was to soak in milk. Haven't been moved to try it with deer liver for some reason, maybe not much left for the dogs if I do. Might this week now that it came up, thanks guys.

I make a complete pig of myself on liver and heart...just love the stuff! Lightly floured, salt & pepper. Simple and good!

Jeff

I never really did like eating guts.

Growing up poor in the South, offal was part of the diet. I don't have to eat that crap now, and I don't.:D

I like pork liver the best with young deer second. I will tolerate chicken and rabbit liver. All is best fresh. Tried catfish liver once. Big mistake. miles

Agree that pig liver is the best liver of any I have ever tried. Just have to remember that a pig has a gall bladder. Carefull there with that knife.

Here is a real good way to fix liver (to me anyway) if you get tired of fried.

In a covered skillet or pot put some butter or olive oil and then make a bed of RED onions coarse chopped on top of that. Turn the fire on low. Lightly flour the liver slices that are thin sliced. Season with salt and pepper. Lay the liver on the bed of onions and cover the pot. Let the liver cook/steam on the bed of onions for @ 8-10 minutes. Uncover and turn liver over. Never stir up the onion bed. Recover pot and cook for 5-7 minutes more. Liver is done when it is white and quits leaking red juice.

I like the results and if you don't you can always eat the onions.

BCR

BCR, milespatton....y'all referring to feral hog liver?

Love liver to excess, prone to gout so I have to really be careful about organ meats.
I don't like chicken liver, beef or pork is good if not sliced to thin and over cooked; same with wild liver. My all time favorite is rabbit liver. I find it very mild, sweet and nutty flavored. It is a good liver to serve to guests. I batter it, deep fry lightly and serve with a Cajun mustard cream dipping sauce. Problem now is that I don't raise rabbits anymore so I don't have the livers.

Ugghhhh..If I'm ever a invited guest to anyone's home for dinner and liver is on the menu, be assured I will then be taking you and your guests out for dinner.

Bacon,hot sauce,onions,ketchup are all worthless when trying to make that yuk palatable.

Well, I'm curious! I'm missing a treat (I love liver!) if feral hog liver is good, we generally don't even gut our hogs, so the liver is never seen.

Yeah Stan, feral hog. Just pick the liver from one you would eat if you were going to eat one.

BCR

Hogs that we raised is most of what I ate. When killing hogs, as soon as one was gutted, the liver went to the house and dinner was started. Usually liver, mashed or pan fried potato's, gravy and biscuits. Good eats. miles

Well, boys....looks like I have to try some of that.

I like liver and venison liver is my favorite. Here's how I cook it:

Fry a pound of bacon until crisp.

Remove the bacon from the skillet.

Flour and season the liver slices and brown in the bacon grease. When the liver is browned, remove it from the grease and place it aside.

Pour one cup of white wine into the skillet with all the bacon grease and drippings. Heat this to simmering and loosen all the pan drippings.

Saut� two yellow onions (sliced) in the wine and bacon drippings.

Now arrange the onions in the bottom of a glass baking dish, place the liver on top of the onions, crumble up the bacon on top of the liver, and pour all the liquid and pan drippings from the skillet over the top of all that.

Cover the baking dish with foil, place in a 350 degree oven and bake until the liver is done.

Love it too. My wife and family refuse to eat it, so I am limited to when they are gone or we are eating out. Sounds like a good meal you have planned. I like hash browns and beer with mine.

Like everyone else I can only have it when the wife is gone. Which she will be for the next 4 days. WAHOO! I'm going to have to try that bed of onions thing. Usually I saute them seperatly and fry the liver in oil. If the slices are thick enough, pink in the middle is the way to go always. Couple slices of bread to sop up the juice and thats dinner.

I like venison liver pan fried dregged in flour with onions and bacon cooked in the bacon grease

I like liver. One out of a good young whitetail is excellent eating. WE fry them up with onions and make gravy and biscuits. Good!