Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Deer liver preparation help

I wondered if anybody had a decent recipe for a deer liver? i cooked some of a liver from a deer I killed a couple weeks ago. I soaked it in water in the fridge with a little salt. Anyway I tried to get as much blood out as possible. I cooked some of it and it was kinda tough. Didn't like it at all. Thanks

Slice liver thin, about a 1/4"

Line cast iron skillet bottom with sliced onion slices in in butter, cooking oil, or olive oil. What ever you preference is.
Cook onions until transparent or tender. Lay liver slices on top and cook until the blood is out, but nor more than medium rare

I like to take a can of peas, drained, put them in until they are slightly browned.

Serve with mashed potatoes.

Cut in thin pieces, get your skillet hot, add some bacon grease, then throw that scheit in the garbage and fry up some nice tenderloin breaded in Italian bread crumbs. Best liver you’ll ever have.

Ok thanks, I'll try that next time.

I like mine a little thicker, ~1/2", beyond that as Saddlesore stated medium rare and NO more. I personally am happy with rare.
Anytime I hear "tough" I know for a fact it is way over cooked!!

My brother does the best liver ever at camp. Soak and rinse and get all blood out. With sharp fillet knife remove all the gray skin. Slice very thin, coat with flour , egg wash, bread crumbs. Deep fry like chicken fried steak. Stack on platter buried underneath bacon and fried onions.

Agree with the above. Slice thin and soak in MILK. Dust with flour and fry cook medium rare with onions.

My son always keeps his. He brines it before cooking.

I always soaked mine overnight, sometimes eat it fresh same day.
Anyway, slice 1/4”, drop in skillet with hot bacon grease about a minute a side……cover with water and layer onions over liver, put a lid on it and simmer for about 30 minutes.
That’s the way I was taught.
Always turned out good but I’m up for trying something different. Someone else’s way may be better.

I always eat it fresh the same day that the deer is killed.

My MIL had a pate recipe that was awesome! We've served it to people at parties and pot luck dinners. They often ask what brand it is and where we bought it, when my wife tells them the recipe some of them react negatively when they learn that it came from Bambi. Makes you wonder where they think that food in the stores actually comes from.