Deer Liver Recipe Request

[InterMechanico]

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.

This sounds like the absolute Champagne of childhood memories.

 

[InterMechanico]

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!

I’ve heard this!

 

[InterMechanico]

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.

I think having it as a component of tacos or wraps is a really good idea. They’re popular around here.

I’m trying to minimize the preconception about flavour, and this is a good way to do that. I could even mix in some quality ground beef to even things out.

 

[InterMechanico]

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.

Haha this is exactly what my brother says

 

[InterMechanico]

How about Geritol liquid instead

Good thought, I’ll look into this!

 

[InterMechanico]

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.

Totally agree, we’re working on this. The deer liver was given to us by a person who values it and the effort taken to procure it, and we want to make the most of it.

We have (4) livers, so pate will be the plan for one of them!

 

[InterMechanico]

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.

We have a ninja blender. It’s pretty ballsy.

 

[InterMechanico]

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

Thank you, and that’s funny please don’t stop trying to like it every year

 

[fish brain]

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

Bacon goes with anything. It's the transcendent meat.

 

[IronNoggin]

My bow hunting partner and I have a tradition wherein we eat the liver from the whitetails we shoot within a day or two. He has always been the cook, and I have always enjoyed (something of a switch for me as I am usually the cook).
Asked for his recipe and he sent the following:

Peel the membranes from fresh liver and soak it in a small bowl of 3% milk overnight.

Cut 2 large onions or 3 if small into thin rings and fry it with olive oil or better yet with butter till soft.

Onions are sweet so they need more salt for taste. Cut your kiver in to 10-15 mm thick slices, dip it in a mixed couple of eggs and
flip it into another small bowl of flour a few times until white and dry.

Fry all your sliced liver on a larger quantity of oil and some butter for taste.

Fry it on a hot setting rather fast till dark golden and crispy on the outside and soft and creamy on the inside. If overdone it will harden and will be chewy.

Salt your liver when done and on the plate because salting it while cooking will harden it. Put it on the serving plate and cover with your fried onions. If onions are properly salted then the liver doesn't need any salt.

Cheers