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Old 10-21-2005, 08:36 PM   #11
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osunds wonderful...definately the buttermilk soak...and bacon makes everything taste great!

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Old 11-22-2005, 06:29 PM   #12
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My grandma cooked regular calves frequently, which is probably why I like liver to this day. She always cooked about 4 slices of bacon first, then S&P'd the liver, dredged in seasoned flour, and seared lightly in the bacon grease with the onions on top. Then she'd put in a couple tablespoons of Coke, turn the liver over so the onions were on the bottom, lower the heat, cover, and let steam until tender. The important thing is not to overcook the liver.
I don't know why this method wouldn't work just fine on venison liver.
I'm sure the soak in butter milk (or plain milk, or beer) would be a good a good thing.

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Old 01-29-2006, 07:58 PM   #13
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Deer Liver is a great meat, I would dice into 1 inch cubes soak in milk overnight
if you want a richer flavor - using a larding needle thread thick strips of bacon through the cubes
In a large dutch oven I would simmer mixed vegies in milk with the liver for about 2 hours. - 150 C in the oven
- Important vegies - celery, onions, and in the last 1/2 hour or so - potatoes
you could throw the finely chopped heart in as well if you want - can be a little tough at times but the flavor is worth it. Stir full or sour cream in just before you serve it.

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