Moose Liver and Onions

1. Liver Soaking: Soak the liver in milk 2 to 4 hours. This draws out bitterness for a milder, more delicate flavor.

2. Onion Cooking: Slice onions thin and cook slowly over medium-low for 30 to 40 minutes until deeply golden and sweet.

3. Liver Preparation: Pat the meat completely dry with paper towels. Moisture is the enemy of a good sear.

4. Quick Searing: Cook quickly over medium-high heat. Never go past medium or it becomes tough and grainy.

5. Assembly: Top the liver with caramelized onions and serve immediately. This classic combination never fails.

6. Deglazing: Deglaze with white wine or sherry, scraping up browned bits. Swirl in butter for a silky finish.

FDA Food Safety Guidelines

⚠️ Important: Moose whole-muscle cuts should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest before serving.

• Always use an instant-read meat thermometer to verify doneness.
• Wash hands, utensils, and surfaces after handling raw wild game.
• Thaw frozen game in the refrigerator — never at room temperature.
• Refrigerate leftovers within 2 hours of cooking.

Nutritional Information

Per serving: 455 calories, 62g protein, 17g fat, 5g carbohydrates.