5 T butter divided 2T & 3T
1 T oil
1/2 liver cubed, elk or venison
1/2 lb sliced mushrooms
2 peeled and cubed onions
2 tsp chili powder
1 T Worcestershire
1/2 tsp each: salt, garlic powder, onion powder and black pepper
Heat 2 T butter and 1 T oil in pan over medium heat.
Sprinkle with seasonings.
Stir and cook until just barely brown, 1 – 2 minutes.
Remove to a dish and cover.
To the same pan, add 3 T butter and onions.
Saute 5 minutes.
Add mushrooms and sauté 5 more minutes.
Add liver back into the pan along with juices.
Stir just until liver is reheated. Only a minute or two.
DO NOT overcook.
Cover, remove from heat and let sit 3 – 5 minutes.
Great as is or over rice.