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

This is my favorite.
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<br>1 venison liver
<br>1 lb. bacon
<br>3 large onions
<br>flour
<br>salt
<br>peper
<br>1 1/2 to 2 cups white wine
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<br>Fry bacon in a skillet until crisp. Remove and set aside.
<br>Slice liver, salt, peper, and flour it. Brown liver slices in hot bacon greese. Don't cook it done, just brown it. Remove and set aside. Slice onions. Add wine to all the dripings in the skillet and saute the onions in this mixture.
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<br>Arange the browned liver slices in a glass baking dish, put the sauted onion slices on top of the liver, crumble the bacon up on top of this. Pour all of the pan dripings over the liver onoins and bacon. Cover the dish with foil and bake in oven at 350 until liver is done. Enjoy.

Prairie Dog Shooter, that sounds like a great way to cook venison liver and even heart. There is however one major problem with this. I can only kill one deer a year and I always cook the liver the same way, fried in butter and onions seasoned with pepper and salt. So there in lies the problem I like my liver the way I cook it, so do I take a chance on the next one and change? Probably not, but I will try pigs liver. Your way sounds good.
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<br>Bullwnkl.

Oh, come on, Bullwnkl -- even turtles know you don't make any progress until you stick your neck out.

Bullwnkl next time you get a liver reserve a couple of slices and try this. Lay a strip of bacon on the liver slice, sprinle with season salt and thread both on a skewer. Baste with a good Terriyaki sauce and grill over hot coals for a couple of minutes.
<br>BCR

Try it with calf liver first. Then expect venision liver to be twice as mild and just as tender. I like any kind of liver and that recipe is the best I've ever had.

Ken, thanks for the encouragement I will take a dose of bravery and try once again to eat brussel sprouts. But some things are just too rare and far too good to change. Progress be @#$%*&.
<br>Tonite a friend called me old fashioned because I shoot a .222 and not a 223. My responce was to ask him to put his money where his mouth is. simple 100 yrd shoot off. He declined, progress huh. Me and my old 222 have our good days and our bad. On my bad days I out shoot my buddy on his best day. "We don't need no stinking progress"
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<br>Bullwnkl.

I too was called old by a gun store clerk this past week because I expressed a preference for the 220 Swift over the 22-250 and the .222 over the .223. He was showing me a 22-250 varmint rifle which I said I had no need for because I have a good 220 Swift. His reply was " have you ever noticed that it's the old guys who like the 220 Swift and the .222 and the young guys who like the 22-250 and the .223?" I took offense at being called old, my grandfather is old.
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<br>That led to a pointed discussion concerning my observations on the caliber preferences of serious prairie dog shooters that I have shot with. In a nut shell it came down to this:
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<br>All said shooters had two .22 cal rifles and at least one larger caliber in something between 6mm - .243 and .25. If the shooters main dog rifle was a .222 he also had a Swift and owned neither a .223 nor a .22-250. And vice-versa, the shooter who had a .223 also had a .22-250 and not a Swift. The difference in the shooters themselves was not age, as my gun dealer suggested. It was reloading experience. The more experienced reloaders prefered the Swift and the .222 they also were more likely to have a wildcat or improved caliber for the larger gun. 6-284, .243 Ackley,ect.. while the less experienced reloaders stayed with the standard factory chamberings in 6mm Rem or standard .243. My gun store friend asked what I thought the reasons for the preferences were. I could only give him my reasoning, The 220 Swift is faster than the .22-250 and the .222 is more accurate than the .223. Factory ammo is more avaliable for the .22-250 and .223. Avaliability of factory ammo is not a factor for reloaders and it's a major concern for those who want to shoot dogs with out reloading. I don't know if my argument is universal, but it made me feel better after the OLD remark.