|
|
Post by featherduster on Nov 13, 2008 14:12:46 GMT -5
This year I want to keep and cook my deer liver and heart.
Some good simple recipes would be appreciate maybe something to go along with eggs. THANKS.
|
|
|
|
Post by indianahick on Nov 13, 2008 14:41:23 GMT -5
Never tried the liver. But have cut the heart into 3/8 in slices and skillet fried. Quick, clean, simple. Tasted a lot like liver to me. Should go real well with eggs. Couple of heart slices, hard fried egg would make a great breakfast sandwich. Okay if I get a deer this year I will have to save the heart now.
|
|
|
|
Post by drgreyhound on Nov 13, 2008 14:54:29 GMT -5
Doesn't sound appetizing to me, but to each his (her? lol) own.  You may want to try posting on the recipes board--you might get more ideas there. During a previous job, I used to have to cook liver--I always just rolled slices or chunks of it in flour (or Bisquick/pancake mix--whatever you've got around will work) and a little salt and sauteed it in vegetable oil. I think plain and simple will do the trick here. (Now I have memories of the smell of sauteed liver and liver taste. I had never tasted liver until that job. It was okay--certainly not as completely disgusting as White Castle slyders--but not something I'd go out of my way to eat again.) |
|
|
|
Post by drs on Nov 13, 2008 15:13:24 GMT -5
All you Deer Liver eaters, please take note that your Deer's Liver might be infested with Flukes or other parasites, so be careful! I leave the organs in the field for the critters.
|
|
|
|
Post by drgreyhound on Nov 13, 2008 16:03:27 GMT -5
All you Deer Liver eaters, please take note that your Deer's Liver might be infested with Flukes or other parasites, so be careful! I leave the organs in the field for the critters.  |
|
|
|
Post by Decatur on Nov 13, 2008 18:02:09 GMT -5
Venison Liver With Onions
The liver should be cleaned well. If it has spots or discolorations, discard it. After cleaning, soak the liver in very cold salt water for an hour, changing the water several times to remove any remaining blood. I like to soak the liver in milk for a few hours before preparing but this is optional.
Venison liver, cleaned, cut in app. 3/8-inch slices
3/4-1 cup flour, depending on size of liver
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon granulated garlic
1/8 teaspoon cayenne pepper (optional)
1 or more large, sweet onions-sliced into rings
butter and oil
Melt a misture of butter and vegetable oil (about 1/2 cup total) in a high-sided skillet. Roll liver slices in a mixture of the flour and spices. Fry the liver slices until brown on both sides then remove to a warming plate. You may have to do the slices in several batches, adding a little more butter if necessary. Be careful not to overcook. When all the meat is browned and removed, add the onions; cook and stir until they are just tender. Return the liver to the skillet and heat through before serving.
|
|
|
|
Post by featherduster on Nov 14, 2008 7:11:25 GMT -5
Thanks folks.
|
|
|
|
Post by chicobrownbear on Nov 15, 2008 4:01:59 GMT -5
I have'nt seen many kinds of meat that Tony Chachere seasoning can't help.
|
|
|
|
Post by gillgrabber on Nov 15, 2008 22:13:32 GMT -5
Any idea if you can tell if the liver is infected?
|
|
|
|
Post by Decatur on Nov 15, 2008 23:33:11 GMT -5
When in doubt, throw it out! If it looks odd at all, pitch it. It's not worth the risk.
|
|
You may want to try posting on the recipes board--you might get more ideas there. During a previous job, I used to have to cook liver--I always just rolled slices or chunks of it in flour (or Bisquick/pancake mix--whatever you've got around will work) and a little salt and sauteed it in vegetable oil. I think plain and simple will do the trick here. (Now I have memories of the smell of sauteed liver and liver taste. I had never tasted liver until that job. It was okay--certainly not as completely disgusting as White Castle slyders--but not something I'd go out of my way to eat again.)
