How to Cook Venison Liver

Cook Venison Liver
Cook Venison Liver (Image: http://www.flickr.com/photos/ulteriorepicure/200767106/)

Venison liver is a meal that you can easily prepare over a camp fire or at home on the stove. It has a very low cooking time and is easy for anyone to cook, regardless of experience. This recipe produces one serving of venison liver. For multiple diners, simply prepare more flour and onions and slice an additional ¼ pound of liver for each serving.

Things You'll Need

  • Venison liver
  • Knife
  • Flour
  • Salt
  • Pepper
  • Onion
  • Butter

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Rinse ¼ pound of venison liver with cool water to clean any residue and encourage the flour to stick. Slice the liver into long, thin strips using a sharp knife.

Mix one cup of flour with several dashes of salt and several dashes of pepper. More or less salt and pepper can be added to suit your taste. Dredge the strips of venison liver in the seasoned flour until they are thoroughly coated.

Peel and slice one onion and separate it into rings. Melt three tablespoons of butter in a large skillet. Add the onion slices to the butter and sauté over medium-heat until they are tender.

Push the onion rings to the outer edges of the skillet and place the dredged venison liver slices in the center. Sauté the slices for two and a half minutes, flip them, and sauté for two and a half more minutes.

Remove the venison liver slices from the skillet and place them in the center of a plate. Top with several sautéed onions from the skillet and drizzle the melted butter from the skillet on top to serve.

Tips & Warnings

  • The fresher the venison liver is, the better the taste will be. Liver that's been frozen or stored for any period of time loses its fresh flavor.
  • Always ensure the venison liver is thoroughly cooked. Never eat raw or partially raw meat.

References

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