Wednesday, October 28, 2015

Outdoor Cooking Primer - Venison Liver and Onions

Okay, if you read the title of this and immediately said, “E-e-w-w-w-w, yuck, liver and onions!” you may want to just continue on down the blog feed.

If you didn’t that means -
a. You’re still open to liver and onions, despite the childhood trauma of eating and smelling them and/or
b. You’re a venison eater.

This was our second try at Venison Liver and Onions, and it was MUCH better than the first try. I have to say we’ll gladly make them again.

Venison Liver and Onions

2 large onions sliced
1 venison liver
butter or margarine
1 cup flour
1 cup seasoned bread crumbs (fine crumbs)
pepper or pepper blend seasoning

Rinse the liver very well. Cut out the artery - my husband used this as a way to kind of break the liver into two lobes. Cut the liver into about ¼ to ½ inch strips. Put the pieces in a covered container with milk and refrigerate for an hour or two. The meat should be covered by the milk. Remove the meat from the milk and rinse very well to remove as much blood as possible. Set the drained and rinse pieces of meat aside.

Slice your onions into thin rings. Melt butter or margarine in a skillet and saute the onions until they are nicely browned and caramelized. We opted to use margarine for this dish. Once the onions are done, remove them from the skillet and set them aside.

Add more margarine to your skillet, and heat over medium high. Mix flour, salt, and pepper in a bag or use Uncle Buck’s Batter Box. Put the liver pieces in and shake to coat. Add the dredged pieces to the melted butter in your skillet and lower to medium. Shake excess flour off each piece before adding it to the skillet. Cook the liver approximately 3-4 minutes on each side. You want them nicely browned with some good “cracklins” in the skillet! Add the onions and let everything heat through and flavors blend.

This liver was fork-tender! We both took our first bite and just became wide-eyed. Call me crazy, but I always liked liver and onions as a child, so now I’m even crazier. Crazy about VENISON liver and onions!



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