Post by: Lingcod on November 10, 2013, 07:58:15 PM
Post by: BullMagnet76 on November 10, 2013, 08:00:19 PM
Post by: Jonathan_S on November 10, 2013, 08:15:07 PM
I don't eat liver
Post by: Michelle_Nelson on November 10, 2013, 10:35:08 PM
Gives me about 12-15 days worth of dog food.
Post by: PolarBear on November 10, 2013, 10:48:05 PM
Post by: bowhunterforever on November 10, 2013, 10:57:27 PM
Post by: Houndhunter on November 11, 2013, 05:15:14 AM
Grind it up with a little zylitol and feed it to the wolves!
Xylitol ;)
Post by: PolarBear on November 11, 2013, 08:36:01 AM
Post by: ICEMAN on November 13, 2013, 06:29:20 PM
For liver, trim all fat.
Cut into 1/2" thick slabs.
Cut out any large veins.
Get a pan hot with olive oil.
Sautee a ton of sliced onion, set onion aside when done.
In same hot pan, add more oil, then dredge the liver in some flour with a pinch of salt and pepper.
Fry the liver until it stops bleeding and the edges begin to crisp and brown.
Serve with a pile of sauteed onions.
Post by: pilebuck on November 13, 2013, 08:01:37 PM
Post by: grundy53 on November 13, 2013, 09:25:03 PM
Shame, shame, shame.:yeah:
For liver, trim all fat.
Cut into 1/2" thick slabs.
Cut out any large veins.
Get a pan hot with olive oil.
Sautee a ton of sliced onion, set onion aside when done.
In same hot pan, add more oil, then dredge the liver in some flour with a pinch of salt and pepper.
Fry the liver until it stops bleeding and the edges begin to crisp and brown.
Serve with a pile of sauteed onions.
sent from my typewriter
Post by: grundy53 on November 13, 2013, 09:28:21 PM
I save the liver and run it through my meat grinder with beef. Usually do 1 lb of liver and heart per 20lbs of beef burger. Cook it on the stove. Then steam some sweet potato, broccoli, carrots, peas, green beans And mix it all together.You feed deer heart to your dogs? I would rather feed them backstrap.... I LOVE deer heart!!! :chuckle: :chuckle:
Gives me about 12-15 days worth of dog food.
sent from my typewriter
Post by: ICEMAN on November 14, 2013, 06:06:12 AM
Iceman my mom used to make it just like that it was the best with mashed taters and mega onions :tup:
:EAT: :EAT: :EAT:
Post by: KopperBuck on November 14, 2013, 01:45:40 PM
Post by: BOWHUNTER45 on November 14, 2013, 02:09:39 PM
Post by: Dhoey07 on November 14, 2013, 02:18:39 PM
Post by: gaddy on November 14, 2013, 02:19:07 PM
the bits of flour that fall off the liver kind of coats the onions a bit when things are mixed at the end & it all ends with a touch of sweet bacony flavor.
these ingredients always go with me to camp as its best enjoyed as fresh as possible.
Post by: Bullkllr on November 14, 2013, 02:47:29 PM
thick honey cured bacon fried first, set aside & drain 1/2 the fat. saute the onions in the left over fat, move to side of pan. 1/4 to 1/2" slices of liver dredged in flour with a little seasoning salt & pepper till almost done. break up the bacon some & add to pan & mix everything together till liver is done. the honey cured bacon & fat are the key. can add some sliced portibello mushrooms towards the end if desired.
the bits of flour that fall off the liver kind of coats the onions a bit when things are mixed at the end & it all ends with a touch of sweet bacony flavor.
these ingredients always go with me to camp as its best enjoyed as fresh as possible.
:yeah: :yeah: :yeah: Fresh deer liver + those instructions = :EAT: :EAT: :EAT:
Even my kids think it's about the best part of a deer now. Any bacon is better than none IMO. BUT, I don't even cook liver without bacon grease- it makes that much difference. Butter is ok, but pales in comparison.
And a huge factor in great liver is do not, do not, do not over-cook it. Still a touch pink is perfect for tender, tasty liver.
Post by: pd on November 14, 2013, 03:44:36 PM
Shame, shame, shame.
For liver, trim all fat.
Cut into 1/2" thick slabs.
Cut out any large veins.
Get a pan hot with olive oil.
Sautee a ton of sliced onion, set onion aside when done.
In same hot pan, add more oil, then dredge the liver in some flour with a pinch of salt and pepper.
Fry the liver until it stops bleeding and the edges begin to crisp and brown.
Serve with a pile of sauteed onions.
I absolutely concur with this. I always carry several potatoes, a few onions, and the flour/salt/pepper/olive oil in my kit when deer or elk hunting--I never, ever camp without those ingredients. The liver is the very first thing eaten on the night of a kill. Freshly served, it is the best part of the animal.
The only part missing from Iceman's post is the sliced potatoes. And the obligatory adult beverage. A complete meal for a hunt well done. Start the tradition--you will never regret it.
Post by: Possum197 on November 16, 2013, 05:21:18 AM
Post by: RadSav on November 16, 2013, 05:39:38 AM
We love liver & onions, fried in bacon grease! However Deer/Elk liver is so strong we can't eat it :sry: I've heard of soaking the liver in milk for 24 hours removes some of the strongness but have not tried it yet....anyone have any suggestions!
Hmmm? I've never had strong deer or elk liver. Although I do skin it first. Not sure if that makes a difference in taste, but it does make for better texture IMO.
Post by: Bullkllr on November 16, 2013, 01:13:50 PM
We love liver & onions, fried in bacon grease! However Deer/Elk liver is so strong we can't eat it :sry: I've heard of soaking the liver in milk for 24 hours removes some of the strongness but have not tried it yet....anyone have any suggestions!
I kinda find the opposite is true. Most deer/elk liver I've had I find milder than most beef. I can't even eat beef liver, unless it is very young and very fresh.
That said, I do the milk soak on all of the liver we eat. I think it maybe helps make it milder, but it for sure helps leach some of the blood out. Usually soak 24 hours, with a couple of changes. Milk looks like Pepto Bismal after a bit.
Post by: ribka on November 16, 2013, 06:42:25 PM
I started this on elk and deer livers years ago. Very good
http://georgiapellegrini.com/2010/08/15/recipes/liver-mousse/ (http://georgiapellegrini.com/2010/08/15/recipes/liver-mousse/)
Post by: Song Dog on November 18, 2013, 10:09:27 PM
2 lbs. deer or elk liver
2 lbs. pork butt
1 sweet onion
2 Tbs. Tender Quick curing salt
1 Tbs. white fine ground pepper
1/2 cup powdered milk
1 tsp. allspice
1 tsp. marjoram
1/2 tsp. sage
4 clovers garlic
1 cup ice water
In a medium sized bowl mix the salt, pepper, allspice, marjoram, sage and powdered milk together and st it aside. Cut liver into chunks small enough to fit into your grinder and boil it for about 20 minutes. It should still be pink- remove and allow to cool. Cut pork into 1"inch cubes, run and liver through grinder, then cut onion and run onion and garlic through grinder. Add ice water to the seasoning, mix then add to themeat, mix all together and let sit for about 10 minutes. Run all ingredients back through the grinder again and then stuff into 2"inch stuffing. Bring a large pot of water to just a boil and placed stuffed sausage into water until the Liverwurst reaches an internal temp of 152 degrees. Remove and allow to cool. *You can apply a light smoke if desired.
Post by: Mike450r on November 18, 2013, 10:17:36 PM
Post by: Humptulips on November 18, 2013, 10:31:21 PM
My Mom always used to fry up a little bacon and then fry the liver sliced thin in the grease.
I could get it down if I wrapped the liver in a piece of bacon. Would have been better without the liver though. :chuckle:
Post by: Song Dog on November 18, 2013, 10:35:14 PM
Post by: Hawgdawg on November 18, 2013, 10:36:40 PM
Shame, shame, shame.
For liver, trim all fat.
Cut into 1/2" thick slabs.
Cut out any large veins.
Get a pan hot with olive oil.
Sautee a ton of sliced onion, set onion aside when done.
In same hot pan, add more oil, then dredge the liver in some flour with a pinch of salt and pepper.
Fry the liver until it stops bleeding and the edges begin to crisp and brown.
Serve with a pile of sauteed onions.
:yeah:AND SPUDS AND KECHUP!!!
Post by: RadSav on November 18, 2013, 11:42:33 PM
I never seen an elk liver that wasn't flukey. Not eating that!
Got to shoot those elk forward of the diaphragm :chuckle:
I've had a few out of Winston that were a little off and left for the ravens. And since the wife refuses to eat the stuff they don't always make it back to the truck. But once skinned they look and taste really good. Seldom do I ever prefer butter over bacon, but for liver I do. I find the bacon grease over powers the liver while the butter gives just the right amount of salt. Too bad all the Vidalias' are gone by the time we get fresh liver as I prefer them over Walla Walla Sweets. So I used to leave a small amount with the skin on, vacuum pack and freeze until those sweet Georgians come in. Elk liver seems to freeze much better than does beef. For me it goes best with little red potatoes and steamed carrots.
Post by: carpsniperg2 on November 18, 2013, 11:47:28 PM
Take liver,
cut into chunks,
feed to dog :chuckle:
Post by: ICEMAN on November 20, 2013, 04:46:18 AM
I have the best one!
Take liver,
cut into chunks,
feed to dog :chuckle:
>:(