Venison Liver Recipe

[CarolynRenee]

I LOVE liver & onions. I LOVE liversausage. But just about EVERYthing I see about venison liver is that it is too "gamey". First of all, I never thought deer tastes gamey, so maybe I just like stuff that tastes like that.

Anyhow, has anyone ever made Venison Liversausage?

I'm sick of giving the liver to the dog, especially when I enjoy it so much.

It's been soaking for a few days so I'm going to have to use it ASAP. If I don't get an idea soon, I suppose I'll just slice it up & stick it in the freezer to use later (hopefully for US and not the dog).

Thanks!

[Gravytrain]

Soak it in milk or buttermilk for at least a couple of hours. Overnight would be even better. This will remove most or all of the gamey taste. "Gamey" taste really is dependent on the diet of the deer. I've had deer liver that wasn't bitter at all (usually farmland, corn fed deer), and others that were quite bitter (mountain deer feeding mostly on woodland browse).

[Studhauler]

Nice quotes; our founding father were so smart.

[bja105]

I never found deer liver to be gamey at all, just tastes like liver to me. Cook it like any other liver.

[Explorer]

Cut it is small strips and make stroganoff.

[bruce2288]

Give it a try. People also tell you venison is only good in jerky and disguised. I season with salt, pepper and sage, dredge in flour and fry with onions. No soak just cook and eat.

[Oggie]

Couldn't you use it to catch a catfish, then eat the catfish?

[suitcase_sally]

I never liked liver until I tried venison liver. I think it has a very nice "sweetness" to it.

[dltasig7]

I also haven't tasted a difference in the venison liver soaked or not. (I have however heard that if venison meat or organs are "gamey" to some, soak in buttermilk.

For the rest of the meat another thing is to gut immediately, trim as much fat as possible, and debone.

[jwal10]

I never freeze liver. Just slice thin, soak in buttermilk, dredge in seasoned flour and fry in hot butter, just until brown. Separate pan for butter and onions, I like my liver dry. Good buttermilk or sourdough bread, toasted, sandwich with a little mustard is soooo good. Sorry no recipe for liverworstest, no like....James

[brownegg]

We always fry it in bacon grease that we save when making bacon...smother in onions and enjoy.

[Alder]

We usually don't eat old buck's liver, but a young doe, spike or yearling, Yeppers.
Just fry it up like you would do any other liver.

[big rockpile]

Only thing I've found about Deer Liver is it can be tougher than some other Liver. Might slow Cook, covered in oven with Mushroom Soup.

Deer Heart is much better sliced, Floured and fried.

big rockpile

[dltasig7]

Originally Posted by brownegg

We always fry it in bacon grease that we save when making bacon...smother in onions and enjoy.

Oh bacon grease!

[Riverdale]

Slice into strips, coat in Drake's mix and deep fry

[TerriLynn]

Pate is good with beef liver, I would think it would be with venison liver as well.


I cook my liver covered with water in a roaster in the oven. 350* covered for about 20-30 min depending on how big the piece of liver is.

When done and cool grind the liver, a couple of onions, a couple of boiled eggs, salt and pepper, and enough mayo to make it the consistency you want.

We like it on crackers or toasted English Muffins. I have even made sandwiches out of it during haying season when it was busy and thats all I had handy, everybody loved them, even the kids who won't eat liver.

[nosedirt]

I usually just fry it but if cooking for someone else, I use milk as Gravytrain pointed out. Then roll in flour, salt, pepper, a little garlic, and of course as brownegg said, use bacon grease. i usually saute my onions separately and then dump them on top to serve.

Good grief! Now I'm hungry.

[billinwv]

Hold nose, nuke in microwave a few minutes, let cool and feed to OUTSiDE dogs. LOL just can't stand this piece of meat from any species.