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

Are we still talking about liver?

John

Don't know about you, but I wasn't talking about the wine.

I'm with you on the bacon thats how I do venison liver

I make it pretty much the same was as Travis, with either butter or bacon grease. The only thing I add is coffee. My Mom would always cook it as 'flave described, but just before it was ready to serve, she'd turn up the flame and pour about a mug or so of that morning's left over coffee in the pan, and then reduce it down and serve. I still do it that way today. May seem strange but it's damn good.

I'm going to have to try that.



Travis

Couldn't hurt.

Probably helps with the parasitology.




Travis

My dog likes it.

The parasitic cocktail ...

Kahlua and liver blood milk on the rocks.

Are you man enough?

That's saying a lot...dogs can be very picky eaters. But, they will also eat their own poop...I don't even think travis would do that. (would he?)

I like liver and onions from all types of critters - pork, beef, venison, chicken, turkey and bison. My bride enjoys L & O, too, but we both prefer to cook this dish in a cast iron skillet on the grill side burner, The smell of fried liver and onions (or fish) fried inside the house seems to hang around too long for either of us.

Pic of some bison L & O I made a few years ago. Sadly, I ran out of bison liver shortly thereafter.

Damn that looks good...

Got me a fresh bucket o' chicken livers for tomorrow.

Love me some McLiver.



Travis

Now you all have me craving some.

Ella

I am firmly in the beef liver camp; pork liver is musty and chicken liver is for catching catfish.

I gots me some chicken liver in the fridge...



Travis

I never liked liver until after eating some pronghorn liver when I was about 20. Liked that (it's very mild flavored), and then tried other liver and liked it too--as long as it wasn't overcooked. Finally figured out the reason I hadn't liked liver before was my grandmother had served it to me the first time, and she overcooked everything--the reason my dad liked his fried eggs crispy and toast black.

I figure the parasites add variety to the amino acids.

Same here,,,, I have a big Camp Chef two burner that lives out on the deck for just that reason.
Needless to say, I don't eat much liver or fish in the winter.

The smell of Chicken livers does't bother me though so I make Dirty Rice pretty often regardless of the season.

I'd luv you long time for some chicken livers fried in bacon grease.

When's dinner?

In a little over three weeks I'm going ML muley hunting in Utah.

I'm packin' butter, flour, S&P, sweet onions, and bacon.

I plan on eating guts.

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