Cloudy I have never tried these before because the only liver I like is chicken. But thought you might want to see them. Both recipes are from my Zebco Fish & Wild Game cookbook.
Wild Game Liver(Elk, Deer, etc.)
1 onion chopped
2Tbsp. bacon fat
salt & pepper, to taste
Heat bacon fat in frying pan. Salt & pepper liver; dip liver in flour & fry. Add chopped onion. Turn liver just as it browns, about 5 minutes. Brown & remove to platter with onions. Use 2 Tbsp. flour, salt & pepper to add into pan drippings. Add 2 cups water & 2Tbsp. vinegar & cook until thickened. If the liver is from an older animal, place back in the pan & simmer for 30 minutes. Sprinkle with fresh chopped parsley.
Liver with Apples & Onions
1lb. liver sliced 1/3in. thick*
4 slices bacon**
1/2 stick butter
3 Granny Smith apples(peel & cut in wedges)
2 onions, sliced
2Tbsp. white wine vinegar
1/4C. white wine
*Note: liver should be cut into 2x1 inch strips.
**Note: bacon should be cut into 1 inch pieces.
In a large skillet cook bacon until crisp, remove & drain on paper towels. Pour off all but 2Tbsp. bacon fat & add 2Tbsp. of the butter & cook onions until they are soft. Add the apples & cook them until light golden brown. Add the vinegar, sugar, & wine & bring to a boil. Cook this until thickened. Transfer to a serving platter. Keep warm. Clean the skillet. Heat the remaining 2Tbsp. butter in the skillet & sauté the liver until it's browned. Arrange over the apple mixture & sprinkle with bacon. Garnish with parsley & red apple wedges.
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