Recipes

Instructions

Deer Liver Instructions:

• An hour before cooking, place liver in a shallow bowl (or a resealable bag) and cover with homo milk and refrigerate.

• Then, melt a couple of tablespoons of butter in a heavy skillet and sauté onion rings slowly until they are translucent and a bit caramelized, on medium heat.

• While the onions are cooking, dredge the liver slices in the flour/salt/pepper mixture.

• Remove the onions from the skillet and melt the rest of the butter or bacon grease.

• Sauté the liver slowly, turning once. The liver should have just a hint of pink inside, and it takes only a few minutes to cook it to this point.

• When all the liver is cooked, reduce heat, add the onions back to the skillet, and heat through.

Assembly:

• Arrange on platter and serve. Do not overcook liver unless you want cardboard.