This Fried Goose Livers Recipe was a hit with my wife and our 10-year-old daughter who normally turn their nose up at other goose liver recipes.
Why We Love This Fried Goose Liver Recipe
If you have ever stood in front of a Canada goose and thought only about the breast meat, you are not alone. Most waterfowl hunters do the same thing. But what if I told you that the goose liver is one of the most underrated parts of the bird? It's rich, flavorful, and perfect for frying. This fried goose livers recipe will show you how to transform a goose livers into a family favorite. Even better, it is an easy recipe that busy parents can pull off without stress.
As a wild game chef and full-time recipe developer, I have cooked my fair share of goose livers. Friends often give me a raised eyebrow when I offer them a plate. But once they taste the crispy, golden crunch and the tender bite inside, they are hooked. The trick is simple: proper soaking, good seasoning, and a hot pan of oil. With those steps in place, goose liver becomes the star of the table.
Now, before we get into the recipe, let’s clear something up. Goose liver is not scary. It is just like cooking chicken livers or beef liver, but with a wild game edge. Some folks imagine it will taste too strong. I've often found that persuading people to eat liver is a bit like convincing them to embrace cold showers. It sounds shocking at first, but once you try it, you might never go back. Goose liver is no different. And fried goose livers? They are irresistible.
This goose liver recipe is also forgiving. The soaking process takes time, but the hands-on cooking part is quick and easy. You can have fried goose livers on the table in less than 30 minutes once they are prepped. And trust me, they will disappear just as fast.
Why We Love Deep Fried Goose Livers
Beginner-friendly: If you can dredge and fry chicken, you can fry goose livers.
Flavorful: The spice mix and mustard soak add a kick that balances the richness.
Family-approved: Even the skeptics at your table will grab seconds. Just ask my wife, who was the biggest skeptic of them all!
Quick cooking: After soaking, frying takes only a few minutes.
Ingredients
- 8 ounces goose livers, rinsed and trimmed
- 1 cup water
- 1 Tablespoon kosher salt
- 1 ⅓ cup milk or buttermilk, divided
- 2 Tablespoons yellow mustard
- 2 teaspoons Tabasco sauce
- ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Tony's Creole Seasoning
- 1 egg, beaten
- ½ cup panko breadcrumbs
- canola oil or vegetable oil for frying
- Yum Yum Japanese Steak Sauce for Dipping
How to Cook Goose Livers
1. Start by placing the goose livers on a cutting board and use a fork or sharp knife to poke multiple holes in them. Liver has a high water content. When it hits hot oil or fat, steam builds up quickly inside. Piercing the liver allows steam to escape so it doesn’t violently splatter hot grease out of the pan.
2. Use a sharp knife to cut the goose livers into ½-inch pieces, then transfer them to a bowl with 1 cup of water mixed with 1 Tablespoon of kosher salt. Soak in the refrigerator for 8 hours or overnight.
3. Rinse the goose livers under cold water, then place them in a clean bowl with 1 cup of the milk to soak in the refrigerator for another 8 hours or overnight. Then rinse them under cold water and pat dry with paper towels.
4. Place the goose livers in a clean bowl with the yellow mustard and Tabasco sauce and let them soak while you prepare your dredging station.
5. Whisk together the flour, cornstarch, onion powder, garlic powder, and Tony's Creole Seasoning in a shallow dish such as a pie plate or baking dish.
6. In another shallow dish, whisk together the egg and remaining ⅓ cup of milk.
7. In another shallow dish, place the panko breadcrumbs.
8. Take your livers out of the yellow mustard (keeping a light coating of the yellow mustard still on them), lightly dust them with your flour mixture, then dip them in the egg and milk mixture until they are coated, and then place them in the panko breadcrumbs. Be a little aggressive here and push the panko breadcrumbs into the goose livers. At this point, make sure the livers are thoroughly coated, or you will not achieve the crust and crunch you are looking for.
9. Then, let the breaded goose livers sit for about 10 minutes. As they rest, the breading hydrates slightly from the surface moisture of the livers. This forms a kind of “glue” between the coating and the goose livers, so it won’t fall off in the oil. By letting it sit, the coating adheres and fries into a crisp, even crust instead of patchy spots.
10. Heat about 2 inches of canola oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 2 ½ minutes per side, turning to brown both sides, until they reach an internal temperature of 160 degrees F using an instant-read meat thermometer.
11. Finally, serve immediately with your favorite dipping sauce. Ours is this Yum Yum Japanese steak sauce.
Tips for the Perfect Deep Fried Goose Livers
- Soak for success: Do not skip the soaking steps. They mellow the flavor and tenderize the meat.
- Mind the oil temperature: Use medium high heat and fry in batches. Overcrowding cools the oil.
- Get that crunch: Press the breadcrumbs firmly into the livers. This gives you the best crust.
- Serve hot: Fried goose livers taste best right out of the pan.
What To Serve with Fried Goose Livers
These fried goose livers shine as a starter, but they also work as a main dish. Serve them with roasted potatoes and vegetables, or a crisp green salad like I made here:
You can also make them part of a wild game feast with venison steaks or grilled waterfowl. If you want to convert liver skeptics, serve these deep fried goose livers on a platter with toothpicks. Call them “wild game nuggets.” No one will argue.
Need More Bird Recipes?
Whether you are looking for a game day appetizer to share with buddies, a quick weeknight supper, or a fancier dish for a date night at home, there's a tried-and-tested recipe for every occasion.
Come Goose Hunting in North Dakota!
If you would like to come to North Dakota and experience an amazing waterfowl hunt, check out the North Dakota Game and Fish website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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Fried Goose Livers Recipe
Ingredients
- 8 ounces goose livers, rinsed and trimmed
- 1 cup water
- 1 Tablespoon kosher salt
- 1 ⅓ cup milk or buttermilk, divided
- 2 Tablespoons yellow mustard
- 2 teaspoons Tabasco sauce
- ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon Tony's Creole Seasoning
- 1 egg, beaten
- ½ cup panko breadcrumbs
- canola oil or vegetable oil for frying
- Yum Yum Japanese Steak Sauce for Dipping
Instructions
- Place the goose livers on a cutting board and use a fork or sharp knife to poke multiple holes in them. Liver has a high water content. When it hits hot oil or fat, steam builds up quickly inside. Piercing the liver allows steam to escape so it doesn’t violently splatter hot grease out of the pan.
- Use a sharp knife to cut the goose livers into ½-inch pieces, then transfer them to a bowl with 1 cup of water mixed with 1 Tablespoon of kosher salt. Soak in the refrigerator for 8 hours or overnight. Rinse the goose livers under cold water, then place them in a clean bowl with 1 cup of the milk to soak in the refrigerator for another 8 hours or overnight. Then rinse them under cold water and pat dry with paper towels.
- Place the goose livers in a clean bowl with the yellow mustard and tabasco sauce and let them soak while you prepare your dredging station.
- Whisk together the flour, cornstarch, onion powder, garlic powder, and Tony's Creole Seasoning in a shallow dish such as a pie plate or baking dish.
- In another shallow dish, whisk together the egg and remaining ⅓ cup of milk.
- In another shallow dish, place the panko breadcrumbs.
- Take your livers out of the yellow mustard (keeping a light coating of the yellow mustard still on them), lightly dust them with your flour mixture, then dip them in the egg and milk mixture until they are coated, and then place them in the panko breadcrumbs. Be a little aggressive here and push the panko breadcrumbs into the goose livers. Make sure they are very thoroughly coated, or you will not achieve the crust and crunch you are looking for.
- Now let the breaded goose livers sit for about 10 minutes. Resting gives the breading time to hydrate slightly from the surface moisture of the livers. This forms a kind of “glue” between the coating and the goose livers, so it won’t fall off in the oil. By letting it sit, the coating adheres and fries into a crisp, even crust instead of patchy spots.
- Heat about 2 inches of canola oil in a deep pot or skillet over medium high heat. Deep fry livers in batches, until golden brown, about 2 ½ minutes per side, turning to brown both sides, until they reach an internal temperature of 160 degrees F using an instant-read meat thermometer. Serve immediately with your favorite dipping sauce. Ours is this Yum Yum Japanese steak sauce.
Kathy says
Surprisingly amazing! I was skeptic but it was delicious!
Jeff Benda says
Thanks Kathy! Glad you liked the goose livers.