Deer Liver and Onions

When a deer was taken, the liver was the first meal. The hunting party would cook and eat it that same day, but there was often liver left for lunch the next morning. Deer liver was considered more flavorful and less ‘strong’ than beef liver — especially from a young deer in the fall. Soaked in milk, then fried quickly in bacon grease with onions, it was a genuine hunter’s prize.

Ingredients

• 1 lb venison liver, sliced ¼ inch thick

Milk for soaking

• 1 large onion, sliced into rings
• 3 tbsp bacon grease or lard
• ½ cup all-purpose flour
• Salt and black pepper
• Fresh sage (1 tsp dried)

Directions

1. Soak liver slices in milk for at least 30 minutes — up to 2 hours. The milk draws out the strong gamey flavor.
2. Remove from milk. Pat completely dry.

Season flour with salt, pepper, and sage.

1. Dredge each liver slice in seasoned flour. Shake off excess.
2. Heat bacon grease in a cast iron skillet over high heat.
3. Add onion rings first. Cook 5–6 minutes until softened and starting to caramelize. Push to sides.
4. Add floured liver slices to the center. Cook 2–3 minutes per side — no longer. Liver should be browned outside but still slightly pink inside. Overcooked liver becomes grainy and bitter.
5. Bring onions and liver together in the pan. Serve immediately over cornbread or with biscuits.

Notes

Deer liver is more delicate than beef liver and requires less soaking and less cooking time. The two most common mistakes: not soaking long enough and overcooking. Pink inside is correct and safe for deer liver that has been properly handled. Cold fried liver from the lunch pail was also acceptable and eaten without complaint.