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

Thanks Travis.
Venison with red onions. I like it just a bit on the rare side, and have no interest in a parasite course either.

How about a turkey buzzard gizzard?

Photo courtesy of Follically Challenged, who took it at my house last year.

Thank you for your tutorial. It seems about perfect.

How long do you soak it in the milk? I've never done it like that. Does it draw out some of the blood?

Been doing exactly like that for a few generations.
Once or twice during the month in Summer.
Once a week in winter.
Thanks Travis
Going shoppin' tommorow for a couple of meals worth

Wife will sometimes sear it a little then put it in a glass bake dish with the onions and some flour. When you bake it it makes its own gravy. Over mashed potatoes it is heavenly. The more onions the better.
Bill

Why are you frying your catfish bait with onions?

Gotta be a little hard to get ahold of...

I don't believe in parasites anyway.




Travis

That's not a bad idea.



Travis

Is FC bald?



Travis

I use chunks of real cats.

Shrapnel has a steady supply this year.



Travis

went past one of them yuppified restaurants on my way home from camp a while back and they had a sign outside for Liver Stroganoff. i about chundered out the window just thinking about that monstrosity.

Yeah. It's supposed to tame down the liver taste in the liver.

A couple hours is fine. But leaving them sit all day in the fridge in a bowl of milk is fine two. Whatever you have time for.



Travis

I ate up all we had in the freezer from the steer we bought last year.

Need more cow.



Travis

Dang that looks great. Gotta get to cooking....

You deserve it birthday boy.



Travis

I love fresh venison liver.
Soak it in a fast moving mountain creek all day to leach out blood, then sice thin, dip in flour and fry with lots of onions over a campfire.

Ate so much in deer camp one year, that I had the "scoots" for two days. Learned not to make such a pig of myself. (GRIN!)

Virgil B.

Do you drink the liver milk?

I love a good glass of bloody liver milk.


If you try gizzards again, try battered and deep fried, then dip in nacho cheese.

That's how I do it in Poland.

When in rut, the bull moose drink cow moose urine. The uric acid raises hell with their liver. With that in mind, I discard all bull moose livers.