Pronghorn Liver and Onions

1. Liver Preparation:

   • Soak liver slices in milk 2-4 hours
   • Purpose: Removes blood, mellows flavor
   • Trimming: Remove any connective tissue or veins

2. Onion Caramelization:

   • Cook onions slowly in butter and oil
   • Time: 20-30 minutes for proper caramelization
   • Color: Golden brown and sweet

3. Liver Cooking:

   • Pat liver dry, dredge lightly in seasoned flour
   • Heat: Medium-high for proper searing
   • Timing: 2-3 minutes per side maximum (never overcook)

4. Assembly and Deglazing:

   • Remove liver when just cooked through
   • Wine: Deglaze pan with white wine
   • Service: Top liver with caramelized onions

Nutritional Benefits: Extremely high iron, B12, vitamin A Traditional: Often served with mashed potatoes, bacon