Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison liver

Looking for ideas ..
What do you all do with them?

Seriously ?? 🤮

Fox trapping bait or leave where it belongs.............with the gut pile. 😉👍

Slice 1/4 to 3/8 thick. Rinse and soak in salted water overnight. Big bucks or old bull elk soak for 4 hours in canned Coke. Dredge in flour, salt and pepper and fry in hot lard until golden brown and pink in the middle.

Ha. I'm not in the habit of eating them but I always keep the nice ones for friends that seem to like to eat them. I've got one in the fridge now and I can't find anybody who wants it. I wonder if these would make good crab bait?


Thanks. That doesn't sound bad.

Dunno about crab bait.

Chunk it and leave unrefrigerated for 2-3 days. Just long enough to get a funk going but not a rot. Push a chunk into the bottom of your dirthole set and foxes will commit suicide for it.

Same as beef liver?

Soak for a good bit in buttermilk helps too.

May try the saltwater/Coke trick.

Those out of fawns are pretty good just rinsed, sliced, bled out a bit then fried.

Stronger to me

I'm not a big fan of liver and onions, but I love chopped liver--and make that once or twice a year. But my favorite thing to do is dog treats. I wrote this up for Rifle Loony News, the 4x a year mini-mag John (Barsness/Mule Deer) and I write, way back in August 2009. Just happens to be on the same page as the best chocolate chip cookie I've every eaten.
So, the dog treats:
For 3 pounds of liver (deer, elk, moose, antelope) first you soak it in ice cold water and a bit of salt overnight to leach out the blood. Then dry it with paper towels, and grind it up in a food processor. Then add 1 cup water, 3 eggs, 3 cups flour, 1 1/2 cups corn meal, 2 tablespoons molasses, 1/4 teaspoon salt, 1 tablespoon oregano. (Oregano is in the mint family and helps spruce up your dog's breath.)
Mix it well, and spread the mixture evenly on a lightly greased 18x12" baking pan. (Or 2 pans 9x12.) Bake in a pre-heated oven at 350 for 25 minutes. Cool, cut into squares and store in the fridge or freezer in re-sealable bags.
All of our dogs have loved them. And our half Lab/half Lewellyn setter, Gideon, was ciliac. I made them for him with guten-free flour. (Also made him cookies with ground chicken in them--a small bottle of strained baby food.)
And how do you tell your dog is ciliac? Same as humans. They've got loosey goosey poops whenever they have wheat, and wheat is in dog biscuits. Gideon (nicknamed Guido) also loved toast and butter...and insisted that I share.

Younger deer - Sliced 1/4” slices. S&P maybe some garlic powder. Pan seared hot and fast in bacon drippings.

Sautéed mushrooms and onions, brown gravy, or sausage gravy over the top with a piece of toasted bread.

Older deer - I will put it in a batch of boudin sausages…

Never wasted unless it’s too shot up to salvage.

I cook, but not liver. Once in a while I visit friends that on occasion have deer liver when I’m there. They are cattle ranchers. The cook can’t stand beef liver, but is a fan of deer liver. She cooks liver and onions. Usually heart is served too. Might be the recipe, maybe not. Maybe it’s the cast iron,who knows. I’m a fan!!!!

Good stuff, gents. Thank you

Man, I could smash that !!!!

I keep trying it I haven’t found any I am crazy about. I slice it thin dehydrate it and give it to my dogs for treats

The best!

I don't like the taste of liver but my son does. He brines them and fries.
I saved some once to bait lines for catfish. Catfish like chicken livers better too.

Leave that schit in the woods with the rest of the organs

Feed em to the coyotes and crows😎

Gut pile unless somebody says that they actually want it.