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Venison: Deer Liver and Onions

Source of Recipe


Ray Moore



List of Ingredients



• Deer liver, cleaned and sliced (or you can substitute beef liver)
  
• Buttermilk or plain milk
  
• Seasoned flour
  
• Oil
  
• Large onion, sliced into rings
  
• Milk
  






Instructions



1. Soak liver in milk for a couple of hours.
   Season some flour to taste with salt and pepper, seasoning salt, or your favorite seasonings.
   
   
2. Heat some oil in a large skillet. Remove the liver from the milk and coat with the flour.
   
   
3. Fry the meat on both sides until almost done. Place on a warm plate. Caramelize the onion rings in the oil. Remove to the plate with the liver. Remove all but 2 to 3 tablespoons of oil from the skillet. Stir in 2 to 3 tablespoons of the seasoned flour. Stir in enough milk to make a gravy. Heat and stir until thick and bubbly. Add the liver and onions. Stir, cover and simmer for 30 minutes.
   
   Serve and enjoy!