Foolproof Fried Liver and Onions (Deer Liver Recipe)
This Foolproof Fried Liver and Onions is the best deer liver recipe – cooked perfectly on the stovetop until tender. Add caramelized onions and a crispy slice of bacon for a protein packed meal served with creamy mashed potatoes that never fails to satisfy a hungry family.If you love liver this is a dish you have to try. Deer Liver is nourishing and very high in protein, and the onions only enhance the flavor. You cook the liver till it is tender in only 4 minutes, so this recipe doesn’t take long at all!NANA'S FRIED LIVERMy Nana used to love making Fried Liver and Onions. As a kid, it was never my favorite, but I've grown to love it as much as she did.Eating liver is not a popular dish in American dining, which is really a shame. Not only is liver flavorful, but it is also filled with essential vitamins and minerals, low in fat, and high in protein. You just need to be sure and soak the liver in buttermilk for added tenderness and balanced flavors.To achieve optimal tenderness with your deer liver, you'll need to cover it with buttermilk and allow it to soak for at least 30 minutes or up to three hours. This gives the buttermilk enough time to work on the liver. What you should end up with is a tenderized liver with a more mellow, balanced flavor. But how exactly does this work?SOAKING LIVER IN MILKThink of the buttermilk in this situation the same way you would a marinade with any other piece of meat. Deer liver may be an organ meat, but that doesn't mean that it won't act similarly when drenched in a marinade. The lactic acids in the buttermilk work to break down tissue and inject moisture into the meat. Deer liver, just like any cut of venison, has the potential to cook up tough. By soaking it in buttermilk, you are almost guaranteed a more tender and juicy meal.The other thing buttermilk will do to for your deer liver is that it helps tone down and balance out the flavors. Organ meat, like game meat, can have very strong flavors that may strike some eaters as overpowering. So, as the liver sits in the buttermilk, the proteins of the dairy penetrate and mildly bind the meat, which results in a more subdued flavor.If you don't have buttermilk, you can substitute it for whole milk or heavy cream. HOW TO COOK DEER LIVERMaking deer liver and onions is quite simple. The dish works with any wild game liver, or any domestic liver. However, I usually harvest about 6 deer every year, so I'm always looking for new ways to use the deer liver. To make this fried liver and onions dish, you just need bacon, deer liver (pre-sliced into thin strips), a large yellow onion, all-purpose flour, and beef broth.The key is not to overcook it, or you'll end up with a tough piece of meat. A quick cook for about 2 minutes on each side is all it takes to have a tender and delicious liver and onions dish to serve for your next family dinner.LIVER LOCATIONJust like us humans, a deer's liver location is in the upper right-hand portion of the abdominal cavity, beneath the diaphragm, and on top of the stomach, kidneys, and intestines. Shaped like a cone, the liver is a dark reddish-brown organ that weighs about 3 pounds. When you are harvesting the deer's liver, don't forget to grab the two kidneys so you can try my Deviled Kidney recipe or my Venison Steak and Kidney Pie!WHAT IS LIVER?Liver is an organ meat. It comes from the body's largest internal organ, found in the bellies of all animals with backbones. Among hundreds of other functions, the liver filters blood and removes toxins. It also makes bile, a substance that helps digest fats and get rid of waste.Livers from many different animals are eaten around the world. Beef, chicken, pork, lamb, goose, and cod livers are sold in different butcher shops, seafood stores, and grocery stores. Liver has a strong flavor and unique texture that can be off to many people. Some people love it, while others hate it.EATING LIVER BENEFITSAll types of liver are richer in vitamins and minerals than muscle meats and many fruits and vegetables.Liver contains plenty of protein, iron, and B vitamins. It's also one of the best animal-based sources of vitamin A. One serving of deer liver provides more than 100% of your daily vitamin A requirement. Getting enough Vitamin A has been linked to a lower risk of conditions like cataracts and breast cancer. Vitamin A has also long been known to support skin health but is also vital for reproduction, vision and supporting the immune system.LIVER IS FULL OF B VITAMINS FOR MORE ENERGYForget your morning coffee to get your going! Liver might be a better alternative. That’s because it's filled with B vitamins.One of the many functions of this family of vitamins is converting food energy into chemical energy for your cells. As a result, your food can fuel you much better.B Vitamins play other important roles like supporting fat burning – another method of fueling our cells with the added benefit of improved body composition for you (less fat, more muscle). OTHER OFFALLY GOOD ORGAN MEAT RECIPESIf you are looking for other ways to use the organ meat from your deer, antelope, elk, or moose be sure and check out my Pan Fried Venison Heart Recipe, my Deviled Kidneys Recipe, and my Venison Steak and Kidney Pie Recipe.WILD GAME FOR WEEKNIGHT DINNERSAfter a long day of work, it's not always easy to face your kitchen and whip up dinner. But I hope this liver and onions recipe and my other venison recipes will give you inspiration and motivation you need to get excited about cooking every night. If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department 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.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this liver and onions recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Fried Liver and Onions Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 16 ounces deer liver, sliced
- 1 cup buttemilk
- 3/4 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 slices bacon
- 1 yellow onion, thinkly sliced
- 2 tablespoons beef broth
- 1 tablespoon butter
- Mashed Potatoes, for serving
- chopped fresh parsley for garnish (optional)
Instructions
- Gather all your ingredients.
- First, add sliced deer liver to a glass 9 X 13 baking dish. Pour buttermilk on top. Soak in the refrigerator for at least 30 minutes or up to 3 hours.
- Once deer liver has soaked, remove from buttermilk. Pat dry with paper towels and discard buttermilk. In a large Ziploc bag, add flour, kosher salt, black pepper, and garlic powder. Working in batches, add liver and shake to coat. Set aside on plate until ready to cook.
- In a large skillet over medium heat, add bacon and cook until bacon is crispy, about 5 minutes. Transfer bacon to paper towels to drain and reserve bacon fat in skillet.
- In the same large skillet with the bacon grease add sliced onions and cook them until they are softened, for about 5 minutes.
- Add seasoned deer liver to the pan.
- Sear liver on both sides for about 2 minutes on each side, until internal temperature reaches 150 degrees Fahrenheit. Remove liver from pan and transfer to a plate.
- Add beef broth and butter to pan with the onions and cook for 1 more minute.
- Serve deer liver with onions and pan sauce over creamy mashed potatoes, topped with bacon.
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3 Responses
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