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Method. The day before cooking this recipe, cover two 1/2-inch slices of venison liver in fresh buttermilk and soak overnight or for up to 24 hours. Buttermilk draws out some of the blood from the liver. The next day, fry the bacon in a non-stick skillet over medium-high heat. Scoop out and reserve the bacon and pour off half the bacon fat and.
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Step 2. Place the liver in a bowl and soak the slices in milk or buttermilk for 30 to 60 minutes. You can also soak the liver in salt water or a bowl of water with about a teaspoon of white vinegar. Any of these methods will help to tenderize the meat and remove the gamey flavor.
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Heat a pan with a bit of oil, and brown a sliced onion. Dredge the liver slices in seasoned flour (with a bit of salt, pepper, onion/garlic powder, and paprika), or simply leave the slices plain and un-dredged. Add a dab more oil to the pan, and fry the liver slices over a hot fire until firm.
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Leave it for half an hour or an hour in the refrigerator. Remove the liver from the milk and dry it by blotting outsides with paper towels. Heat the pan over medium heat and fry the liver in oil for 5 minutes on one side. If the pieces are thin, then you can fry for 3-4 minutes. Flip over and fry for another 4 minutes.
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Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture. Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side. Return onions to the skillet and reduce heat to medium.
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Dredge the sliced liver in seasoned flour. Drain all but 3 to 4 tablespoons of oil from the pan. Return the skillet to the heat and add the thinly sliced onions. Sauté the onions for 5 to 8 minutes or until they are softened and slightly golden brown. Sprinkle 3 tablespoons of the remaining flour dredge over the onions and stir well.
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To make a smooth venison liver pâté. Scoop the blended pâté into a clean kitchen sieve. Place it over a mixing bowl, and use a soup spoon or silicone spatula to press the pâté through the sieve into the bowl below. When you have pushed it all through, use a clean spoon to scrape the finished pâté from the underneath of the sieve and.
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Soak these overnight in a brine of 1/4 cup kosher or sea salt to 1 quart water. Soak in the fridge. The next morning, discard the brine and soak in milk or buttermilk up to another 8 hours. Rinse under cold water and pat dry. Heat the butter in a large pan over medium-high heat. Add the sliced onions.
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Lay the slices of deer liver over the brown sugar and ketchup. Lay the rest of the onion slices over the liver meat. Cover the pan or skillet. If you don't have a lid for your pan, use a plate. Turn the heat up to 325 degrees or medium-high. Cook for 5 minutes. Uncover the pan and flip the slices of meat over.
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Slice onion into thick rings and separate. Add a bit more butter to the bacon grease and saute on medium until they begin to soften. Push them to one side of the pan, away from the direct heat. Turn the heat back to medium-high, melt more butter. Dredge liver slices in flour mixture until well coated.
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Sauté over medium heat until onions are translucent, about 3 minutes. Turn the heat up to medium-high and cook the onions until they are deep golden brown, 5-8 minutes. Remove the onions from the pan and set aside. Add the liver to the pan. If needed, add a little more bacon grease or vegetable oil. Cook the slices for 2 to 3 minutes on each side.
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Do this by either cutting underneath it or digging your fingers under the small tube connecting the bladder to the duct and gently pulling on the connective membrane (this technique takes a bit of practice). To assess liver quality, check first for any significant scarring. Scars will look like starbursts or spiderwebs.
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Deer liver, the overlooked wild game treat. Tasty, unique, and ultra nutritious. Watch and learn how easy it is to prepare this woodland meal.Like & Subscrib.
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Cooking and preparing. Remove the liver from water, then pat dry. Heat a pan with a small amount of oil, then brown the liver pieces well. Add the apples and onions adding a little water to the pan if it threatens to get too dark. Cook until the apples and onions are completely cooked and starting to color, about 5-10 minutes.
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When properly cared for and prepared, your deer, antelope, elk, or moose liver can become a thing of true beauty. Consider saving your liver next time you harvest any type of wild game, and put it to use with this recipe for venison liver pâté. Ingredients. Roughly 2 lbs cubed venison liver. 1 clove garlic. 3-4 sprigs thyme. 3-4 sprigs rosemary