gerry
Ammo Smith
- Mar 1, 2007
- 6,854
- 1,641
I'll try to update this with pictures at some point but thought you might like this recipe for deer liver. Can be used for elk or moose etc too of course. A big favorite in our household. This recipe is easily modified for your personal taste so please update this thread if you do so we can try it.
One deer liver sliced thin
3 large apples
2 large onions
Handful of dried cranberries
Salt and Pepper to taste
3 TBSP apple cider vinegar
3 TSBP brown sugar
Flour of your choice (I use rice flour or arrowroot starch)
Bacon grease
Cooked rice
Make sure you get all the blood out of the deer liver, I usually soak it for a couple of hours in salt water after slicing it. Pat dry, dip in flour and fry to medium rare in bacon grease. Should be crispy but not overdone. Set aside and saute all the remaining ingredients in the same pan. When done place the liver back on top and serve with cooked rice. Hope you enjoy it as much as we do!
One deer liver sliced thin
3 large apples
2 large onions
Handful of dried cranberries
Salt and Pepper to taste
3 TBSP apple cider vinegar
3 TSBP brown sugar
Flour of your choice (I use rice flour or arrowroot starch)
Bacon grease
Cooked rice
Make sure you get all the blood out of the deer liver, I usually soak it for a couple of hours in salt water after slicing it. Pat dry, dip in flour and fry to medium rare in bacon grease. Should be crispy but not overdone. Set aside and saute all the remaining ingredients in the same pan. When done place the liver back on top and serve with cooked rice. Hope you enjoy it as much as we do!
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