Deer Liver

Serves 6-8

Now I know some of you may not like liver, but trust me, venison liver can be some of the best food you’ve ever had. This is a great recipe that you can do right after you harvest your deer, just like venison tenderloin, plus it’s always important to use as much as possible of any animal you harvest. Also try to use younger deer liver when possible. With only a few ingredients and a little time you can be dinning on a very succulent dish that I’m sure you’ll want to make again and again.

Once you wash your liver, slice it into 1/2 inch thick pieces. In a frying pan cook the onions and garlic over low to medium heat with the oil and 2 Tbsp of butter, season with salt and pepper. Once onions and garlic are slightly soft and coloured, approximately 7-10 minutes, add another 2 Tbsp of butter and turn the heat up to medium high. Place your liver slices directly on the pan pushing the onions and garlic to the sides. Cook the liver in small batches until brown on both sides, around 3-4 minutes each side, be careful not to over cook your liver or it will become tough. Also watch your onions and garlic as you cook, if need be remove from pan so they don’t burn and warm them up quickly before serving. Once all your liver is done cover with the cooked onions and garlic and serve immediately. Great as a side dish for any meal.