Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Order Your Backwoods Bound Hats Here!

Deer Liver and Onions
Thanks to Ray Moore for sharing this recipe.

~ deer liver or beef, cleaned and sliced
~ buttermilk or plain milk
~ seasoned flour
~ oil
~ large onion, sliced into rings
~ milk

Soak liver in milk for a couple of hours.

Season some flour to taste with salt and pepper, seasoning salt or your favorite seasonings.

Heat some oil in a large skillet.

Remove the liver from the milk and coat with the flour.

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 - 3 tablespoons of oil from the skillet. Stir in 2 - 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.

For a different taste, add fresh horseradish in the gravy instead of the onions.

Serve and Enjoy!

Notes: You can also clean and slice the heart and cook it along with the liver. Keep the liver and heart in water until ready to soak in milk.

Trophy Plaques, Click Here!