I have a plan.

Been soaking the deer liver in salt water for a while.

Going to cut it up into squares and marinate it a while in some worchestershire, mustard, soy, garlic brown sugar,......and things. Maybe some vinegar.



After that I will wrap the squares in bacon and put them on skewers with onion. Maybe some other vegetable I can find.


Going to then grill the liver. Not sure if this is going to work, but the liver did not cost me much.



Can always schit can this recipe and make hot dogs!

Glad to see that you have a backup plan. Years ago, I tried a recipe for some sort of casserole with deer liver instead of the usual liver and onions. Jeez, it was awful!

I used to save liver and heart but the wife refuses to cook or eat it so now it is left for the coyotes.

You know the liver is the "oil filter" of the body, right?

Any time that I've had deer liver it has always been panfried in bacon drippings with onions, never heard of marinating it. Can't hurt to try though as I prepare other venison in the manner that you describe.

Properly prepared, it is always a treat ! (As is heart)

Clean & slice to your liking, marinate in butter milk, dredge in seasoned flour & cook to your liking.

Best not over cooked & served with bacon, onions & mashed taters.

Dont do it.

Negative ghost rider....the pattern is full.

Damn Jim,
You made me choke on my coffee!



Liver is a strong thing.
If it went bad,
I bet it went real bad.


I must have slipped a cog,
I can't stop laughing.


Hope the hot dogs were good!

i used to eat deer liver until i got a bad one. can't do it anymore. i used to just soak it in salt water and then slice it and fry it in butter and sweet onions. better than starving to death.

I love liver.

Fried in bacon grease. Served with onions, bacon, mashed potatoes green beans and a salad.

YUM YUM... Think I know what I'm going to have for dinner tonight.

Jim,

Seems to me that unless you like the bacon really undercooked the method you attempted would result in very overcooked liver.

Is that what ruined it?

I enjoy liver from, deer, elk, pig, calf's, beef, chicken, turkey etc, so to me I think I'll avoid the recipe above.

Geno

Steve Rinella (Meateater) recipe is good.
Sliced and soaked a few hours in water with a lemon or two juiced in the water. The lemon juice seems to remove a lot of blood.
Cook onions in bacon grease
Rinse and dry liver with paper towel
Cook liver quickly in same grease. Keep it pink in the middle.
Serve with onions

Back when we had a big Deer camp we'd have the liver for breakfast the next day but I never took any home with me.

I'm back and forth with liver....when I was a kid I hated it and then when I got older I started liking it.
Now days I can take it or leave it but I usually leave it.
Chicken liver's another story.....I love the stuff in Cajun dishes.

Seems like every deer camp has a liver freak in it. Old man thats been a part of our larger group for three decades brings all his seasonings with him just in case he finds a good one.

Hunting with him one year I down a deer cleaned it and left the liver on the gut pile for when he finally showed up to supposedly help me haul the buck to the truck. He looks at the liver, picks it up and walks away saying hes got to get it to the truck, into a ziplock and on ice, stating he'll be back.

Yeah an hour later as Im half way back hauling the buck down the road. Im just shaking my head, at least he brought me a beer.

My brother at camp removes all the gray skin- after soaking it in cold salt water. Slices 1/4 " thick--- egg wash ---- flour---- light coated seasoned bread crumbs--- quick deep fry in cast iron
skillet with 1/2" of good oil. Not overly cooked but just a tiny tad pink. Our venison liver here is very very mild and somewhat sweet. One cannot compare it to calves or pigs liver.

Dirty rice is my favorite way to eat liver. About the only way I'll eat it, in fact.

Eat a couple links of my Boudan and you'll have two ways you'll eat liver. It's loaded with Chicken Liver.

Go with the hot dogs,lol

I bet it's good! Will have to meet up for a swap sometime. Beer for boudan!

Deal!!!!

PS.....knowing all the great beers coming out of your area these days I'm pretty sure I'll come out ahead on this deal. I'll bring you a couple ropes.

.

My brother told me that he’s tried cooking the liver two different times and he said he cannot get the blood out of it.

I love liver and onions. Use cast iron and cook it done but not over done.

I keep trying to like liver and I can't aquire the taste for it, I had two livers from the last two deer I shot, let it soak in salt water changing daily until it was clear, coated in egg wash coconut flour, and friend with onions edible not my cup of tea. Second liver I decided to put on a baking sheet in the oven and make jerky dog treats, pulled it out of the oven broke a chunk off to sample and it wasn't bad. Took the remaining liver soaked in soy sauce garlic and some other spices placed on the baking rack and made liver jerky. A little tweaking of the recipe and I may be on to something good