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Print this Recipe    Venison Liver

Fried Venison Liver

1 deer liver, sliced thin (A young deer is best)
1 cup flour, seasoned with salt & pepper
2 large onions, sliced
1/3 cup cooking oil

Place seasoned flour on large piece of waxed paper. Heat 1/3 cup
oil in large fry pan over medium heat. Add the onions and fry for
about five minutes. Push onions to one edge of pan. Coat liver
pieces with flour and fry for two minutes each side. Don't overcook,
or liver will be tough. Transfer to pre-heated platter and keep
warm until all meat is done. Served with onion and mashed potatoes.
One liver will serve 6 to 12, and is a good way to celebrate the
first harvest of opening day.

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