Venison Liver and Onions
Whitetail Deer Recipe
1Setup & Prepare
About This Recipe
This classic preparation transforms nutrient-dense venison liver into a tender, flavorful dish through quick searing and caramelized onions. The traditional technique ensures the liver remains tender while the sweet onions balance the organ meat's rich, mineral flavors.
Cultural Context
This traditional preparation honors the nose-to-tail philosophy while showcasing venison liver's nutritional density. The dish represents the practical cooking of hunting families who utilized every part of the animal, creating nutritious meals from organ meats.
2Ingredients
Shopping List
3Cooking Instructions
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Bacon: Cook bacon until crispy, reserve fat.
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Onions: Cook sliced onions in bacon fat until caramelized, about 15 minutes.
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Liver: Dredge liver slices in seasoned flour.
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Cooking: Quickly sauté liver in butter, 2-3 minutes per side. Don't overcook.
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Assembly: Serve liver topped with caramelized onions and crumbled bacon.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook liver or it becomes tough and bitter
- Soaking in milk for 30 minutes can mild the flavor
- Fresh liver is essential for best results
Wine Pairing
A medium-bodied red wine like CĂ´tes du RhĂ´ne complements the rich organ meat flavors.
Nutrition Facts
Per serving: 385 calories, 32g protein, 18g fat, 22g carbohydrates. Extremely nutrient-dense organ meat.
