Deer Liver Recipe Request

[InterMechanico]

Good morning all!

I’m looking for a few recipes for deer liver. The recipient is not an enthusiastic carnivore, however, so I thought I’d post this here in hopes there are some recipes that an ordinary omnivore would find delicious.
The recipient needs to eat this if possible to increase their red blood cell count. We received this liver as a gift from a family member, and intend to make the best use possible of it.

Thanks in advance!

 

[wolf]

Well best way I know how is to cook bacon and onions then liver in a pan and throw the liver away!!!!
All kidding aside i slice and put in water for about 30 mins to leech out left over blood . then put in milk over night as it tames the smell of it down and from the milk enzimes. then all I do is fry some bacon and onions in a pan then remove . leave as much bacon grease as you can . Then I dredge the liver in a seasoned flour cook till done . I personally dont eat it but wife loves it this way. and every year I try it and Go NOPE still dont like it LOL

Good luck Wolf

 

[fish brain]

I prefer liver fresh. After it's been frozen I find it has a much grainier mouth feel.
I cook mine only to medium rare in the pan, and it will finish to medium well on the plate. more than this also makes it quite dry.
As Roy said, it's better with bacon and onions.

 

[Marley]

I have never tried with deer liver but making pate could be a good option. I like chicken liver or pork pate, so deer could be good. If you have a food processor it is relatively easy to make.

 

[Reel Gone]

Personally not a fan but my dad loved it cooked just as Wolf mentioned. A buddies wife does a pate that he says is fantastic.

 

[Corey_lax]

I like to cook it and try one bite and give the rest to my dog. The dogs go nuts for liver

 

[tubber]

Seafood, some red meat, leafy greens and cooking in cast iron can help with anemia. It takes months, not one meal of something you need to choke down.
That said, pate.

 

[Newf]

Coat with flour, a bit of oil in the pan and cook for a couple of minutes each side. If the blood/juice is not running when you cut it then it’s overcooked. Don’t forget onions and a dash of salt and pepper.

 

[CIVANO]

How about Geritol liquid instead

 

[the force]

Seems to be a bit of an acquired taste, which being in the proper headspace might help. I would put some effort into mental preparedness - the flavour will be different then the meat we usually consume, however it is important to keep in mind that we are eating for purpose here and not necessarily comfort. It is healthy.

If the consumer is okay with some spice perhaps heavily seasoned tacos/wraps may be an option?

Not likely the same benifit but venison heart is quite tasty, perhaps a stepping stone if you have access to one.

 

[wolf]

Seems to be a bit of an acquired taste, which being in the proper headspace might help.

Hence Why I soak in milk over night. My wife grew up on a beef farm and she said she prefers the praire whitetail the best and the local blackies 2nd and of course a nice immie moose. she claims its way better then beef . I dont know im definatly not a person to judge palate with liver ewwww.. LOL give a tuna loin or whitetail backstrap NOW were talking, like others said dont over cook ....and that goes with any game meat...

Im cooking for the SVIR game dinner this weekend and ill be preparing LOTS of game roasts..

 

[leaseman]

Mom and Dad loved it, but had to be fresh, moose and Deer, but also not an old animal as it wasn't too pleasant!

 

[Flashman]

When I was a kid we would always make deer heart and liver sandwiches. Toasted heavy rye bread, dijon and mayo, fried onions, liver and heart in thin strips fried with the onions. I liked the heart better. We never made it any other way.

 

[Gong Show]

When I was the only young buck hunting with my dad and his pals, when the deer was shot, I would start a fire.
Once the fire got going, I would help out dressing the deer.
Heart and liver would go into the cast iron pan on the fire and the vittles would be eaten before humping out the harvest.
Good memories, I don't think I would eat deer liver any other way.

 

[Enniberg]

Lamb liver used to be my favourite, but after trying deer liver for the first time a couple of years ago, it is now my new favourite for sure.
I don't understand people who don't like liver, but then, there are things I don't like - such as sushi

 

[Loghauler]

Mom used to cook fresh liver and heart when we butchered our beef and it was always good
Having said that and no disrespect to mom or any other cook use a good quantity oil and at least 1/4 inch deep bacon oil is great just clean pan after cooking onions and bacon and transfer oil back into clean pan to cook liver and put bacon and onions in last for a reheat the finished product is so much better with all the flavour still
Don’t slice too thick half inch is plenty don’t over cook it it’s best when outside is crisp but center is moist but not raw
So touch higher heat than usual and don’t leave the stove or it will over cook
Flip once a crisp layer has developed
After saying all that there are much better ways to achieve better blood
Baby Spinach added to breakfast hash will reduce down and makes a nice touch
Or skillet style
Spinach added to salads
And the local health food market will gladly sell you everything you need with multiple options

 

[InterMechanico]

Thank you all very much for the recipes and pro tips. I knew it was the right group to ask!

It’s funny I’m a vegetarian and have been for about a decade , but find myself preparing meat fairly regularly lately. I’ll do my best with the deer liver.

 

[InterMechanico]

When I was a kid we would always make deer heart and liver sandwiches. Toasted heavy rye bread, dijon and mayo, fried onions, liver and heart in thin strips fried with the onions. I liked the heart better. We never made it any other way.

This sounds great!

 

[InterMechanico]

Mom used to cook fresh liver and heart when we butchered our beef and it was always good
Having said that and no disrespect to mom or any other cook use a good quantity oil and at least 1/4 inch deep bacon oil is great just clean pan after cooking onions and bacon and transfer oil back into clean pan to cook liver and put bacon and onions in last for a reheat the finished product is so much better with all the flavour still
Don’t slice too thick half inch is plenty don’t over cook it it’s best when outside is crisp but center is moist but not raw
So touch higher heat than usual and don’t leave the stove or it will over cook
Flip once a crisp layer has developed
After saying all that there are much better ways to achieve better blood
Baby Spinach added to breakfast hash will reduce down and makes a nice touch
Or skillet style
Spinach added to salads
And the local health food market will gladly sell you everything you need with multiple options

Bacon seems to be a recurring theme to getting the most out of liver. Thank you for sharing

 

[InterMechanico]

Lamb liver used to be my favourite, but after trying deer liver for the first time a couple of years ago, it is now my new favourite for sure.
I don't understand people who don't like liver, but then, there are things I don't like - such as sushi

I think maybe there’s an ick factor? My parents never served liver, but their parents ate it and enjoyed it once a week. I rented rented a suite from an elderly polish lady about 20 years ago who would have been over the moon to receive deer liver. I brought her a whole, un-dressed chicken once, and she was fine unreasonably excited lol