1 venison liver, sliced diagonally into 1/2 inch slices
about 1 1/2 cups of milk or 4 cups salt brine
about 6 Tbsp of real butter
2 large onions cut in half then sliced
2 cups of all-purpose flour, seasoned to taste with salt and pepper
1. Soak the liver pieces in milk for up to 2 hours or however much time you have. This will take some of the game taste out. You can use a salt brine over night if you prefer. Just make sure you rinse it well.
2. Drain milk/brine off well. Rinse and pat dry.
3. Sprinkle both sides with seasonings
4. Put flour on a plate. Dredge meat in flour and let sit on flour on plate so you can dredge again just before browning.
5. Use 3 tablespoons of the butter to saute the onion slices over medium heat until the onions are soft.
6. Remove onions and set aside.
7. Melt the remaining butter in the skillet.
8. Add the flour coated liver pieces to the melted butter in the skillet and cook on medium high heat.
9. Cook just until golden brown on the bottom and then turn and repeat for the other side. Turn once again.
10. Add the onions back to skillet and continue to cook a couple of minutes over medium heat.
11. Remove pan from heat, let sit 5 minutes and serve.
12. Be sure not to over cook. The liver should be tender and just a bit pink in the middle.
Venison Liver in Chanterelle and Onion Gravy
If you have some chanterelles, brown the liver first in 3 tablespoons of butter over medium heat. Remove to a plate and let sit (yes you will see a bit of blood come to the surface, that’s fine) while you saute chanterelles and onions in another 3 tablespoons of butter over medium heat until they are soft, scrapping up any brown bits from the pan, but don’t let the mushrooms get soggy. The chanterelles will give off some liquid. Sprinkle 2 – 3 tablespoons of flour over the onions and mushrooms and stir to cook the flour. Slowly add 1 cup of chicken or beef stock to the pan, stirring while it thickens. Add the liver back into the pan. Bring back to a bubble (not a boil). Remove from the heat and let sit if you want your liver a little pink in the center. Cook 3 minutes more for more well done, then remove to rest.
If you like a little heat, add 1/8 teaspoon of cayenne pepper when you add the flour to the gravy.