Deer Liver and Onions

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

Ingredients

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

Instructions

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.