What to do with the liver.

[miss_thenorth]

And please don't say liver and onions. Normally the dogs get the deer liver but this time I saved it for us, and I was thinking either pate or liverwurst. Anyone have a liverwurst recipe? Or anything else that might be good?

 

[hwillm1977]

I was going to say dehydrate it for dog treats... We do that with lungs, liver, basically any organ meat...

 

[miss_thenorth]

Yeah, we usually give all that stuff to the dogs and cats raw, but this time, since all this talk about liver being so good for us, I thought I would cook it for human consumption. I am not a big liver (and onions) fan but I do like liverwurst. and I have a recipe for pate but have never tried it.

 

[ducks4you]

Fried Sitka Black-tail Deer Liver and Heart
By Nancy Long

Ingredients:
Fresh deer heart and liver
1 or 2 sweet onions
1 cup unbleached white four
freshly ground pepper, plenty
2 tbsp each of olive oil and butter

Theres no other liver in the world that I can even choke down, but fresh Sitka black-tail deer liver is something not to be missed. Its delicious, as is the heart. This has become my celebration dinner for a successful hunt that always begins with a toast in honor of the deer.

Take a spare gallon sized zip-lock bag or two with you when you go hunting, just for the liver and heart. Place your bagged liver and heart in the top of your pack or in a separate compartment so that it doesnt get smashed or bruised.

When you get home, place the liver and heart in a large bowl and let cold water run over it gently while you prepare the other ingredients. Slice at least one to two sweet onions into inch rings. Combine in a medium sized bowl, one cup of flour and lots of freshly ground pepper.

Then, simply pat the liver and heart dry and make inch slices/steaks. Roll the small steaks in the flour and pepper.

Heat a skillet (I like a well seasoned cast iron skillet), olive oil and butter, and place the meat and onions (some like to cook these separately but I cook them together) in the skillet on medium high and cook until the meat is cooked through, about eight to 10 minutes.


Liver note: Most liver recipes recommend rinsing or soaking the liver before cooking. Although some folks simply rinse the liver off, others prefer soaking it for up to two hours in cold water. Some cooks add two or three tablespoons of vinegar to the water; this tends to cut the gamy flavor of the liver. This is a flavor that some people like, so experiment to determine your own preference.
http://www.wildlifenews.alaska.gov/...news.view_article&issue_id=41&articles_id=235

Howse about THIS one?

 

[ScottSD]

sounds good!

I might have to try it out!

BTW, like your sig line!

 

[Wifezilla]

I cook liver in butter, then smother it in alfredo sauce and top that with some fresh grated parm

 

[ducks4you]

Delaware Indian Deer Liver With Onions
1 recipe
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water

Trim and wash the liver and slice into 1/4" slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a platter,
mix the flour, salt and peppper. Dredge the liver in the flour mixture.
Over high heat, heat the bacon fat until blue smoke appears.

Add the liver and saute on both sides until lightly browned. Remove the
liver with a slotted spoon and set aside.

Add the thinly sliced onions and cook until golden brown. Be careful not
to burn the onions. Lower the heat, add the mushroom soup, one can of warm
water and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.

Source: "Indian Cookin'", compiled by Herb WAlker, 1977

http://www.fivestarrecipes.com/v/Delaware-Indian-Deer-Liver-With-Onions_7296.html

..or, this one?

 

[miss_thenorth]

Sounds good. I'll have to run that by hubby. I always save the heart, too--hubby likes the heart, --me, I'm not a big fan.


What do you guys do with the ribs? Last deer, I boiled the ribs down and took the meat off. but I'm wondering if it's worth it to leave them as is and have some ribs meals from them.

 

[ducks4you]

Oh, ALL RIGHT, NO liver and onions (Party pooper!!))
How about just making some venison gravy with it?

I make a KILLER chicken/turkey gravy by grinding up the livers in a blender, along with drippings, flour (never CORNSTARCH--That's for pie, ninny!!), and milk.

Or, cut up in cubes, roll in flour with salt and pepper, lightly fry in shortening (searing) and cook with onions, carrots, potatoes and/or other vegetables as a stew.

Or, slice in fine strips, cut 2-3 inches long, season with fajita mix and make deer fajitas.

OR...bread them and fry up as steaks--I absulutely LOVE liver, but I don't know anybody who is hunting deer and willing to give me any parts of them. :/

 

[noobiechickenlady]

BBQ em if they are decent size! Coat them with some sauce or a dry rub, stick them in the freezer and pop them in the fridge to thaw when you get ready to grill them.
I kinda like heart myself. Sliced super thin & pan fried til crispy. Yum!

ETA: The ribs I mean, I'm partial to my liver n onions.