How To Cook Venison Liver

Any of these methods will help to tenderize the meat and remove the gamey flavor. For this recipe we fry the liver till done remove it from the pan to a warm platter and make a tasty gravy from thinly sliced onions and a beer. Slice the liver into strips somewhere between a quarter inch to a half inch.

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Whisk together the buttermilk and two beaten eggs then add a few dashes of hot sauce.

How to cook venison liver. Dredge the liver slices in seasoned flour with a bit of salt pepper onion garlic powder and paprika or simply leave the slices plain and un dredged. Slice the liver before soaking overnight in cold water. Get your cast iron skillet out and slice up an onion.

Then for the batter you ll use the. Place the liver in a bowl and soak the slices in milk or buttermilk for 30 to 60 minutes. They should only need 2 minutes on each side.

You can also soak the liver in salt water or a bowl of water with about a teaspoon of white vinegar. Once you ve soaked the liver its simply a matter of dredging it in seasoned flour and pan frying it in your lodge cast iron skillet. At this point i ll package up strips into serving sized portions and freeze them keeping out only what i need for my current meal.

Heat a pan with a bit of oil and brown a sliced onion. Add a dab more oil to the pan and fry the liver slices over a hot fire until firm. Heat up a cast iron skillet on medium heat with butter and sauté the onions until nicely browned then set them aside add another tablespoon of butter in the skillet dip 3 or 4 slices of liver in the flour and place them in the skillet.

You ll get an idea of your own preference once you ve cooked some up. Make an egg wash to coat the liver and onions before applying the flour. This should take no more than 2 4 minutes per side.