Deer liver?

Does anyone here save the liver to make liver and onions?

I don't care for any kind of liver-beef, whitetail, chicken,etc. I won't even used it for fish bait.

^^^^This

IMO it has one use and I'm OK with that LOL

Calf Liver and onions is delicious when fixed right. I have heard that deer liver is really good too. I plan on trying it this year.

We always had 2 calves butchered per year to eat when growing up. There was 2 meals I hated- liver. Was not enough gravy or onions to make it taste good to me.

Grandpa, uncles and my dad fixed deer liver and heart at camp for years, now in my 60's I do the same, people who haven't tried don't know what they are missing!

Never liked the liver, but the heart is great. Don't always keep it, but have made some great dinners with it.

I hated liver when I was a kid. I was in my early twenties when I had it fixed right. I have loved it ever since.

A guy I talk hunting with at work takes the heart, liver and kidneys of the first deer killed each season by his family and makes a dish at hunting camp. He says it's great. I'd try it for sure.

X2, the heart is better than the liver.

We have been doing the same for as long as I can remember. Great stuff when fixed right.

Last season we cooked up heart and liver over mesquite coals. Heart was great and liver was edible. Both my young boys liked both. Ill keep the heart for a camp meal from now in if its not shot.

We always had deer heart and liver at camp on opening weekend. I love the heart, the liver not so much, everyone else liked it tho. I always keep the heart from WT, red deer and Axis.

In some areas, deer can have liver flukes, the liver will have splotches of whitish coloring and you can see them when you cut into the fresh liver.

yep, my mom used to make us bring her the liver & heart out of every deer we killed. She would dredge in flour, put in a cast iron skillet with a little grease on low heat and cover. in a separate pan she would slice a bunch of onions with a little butter, caramelize the onions, add a little flour to brown in the juices add a little beef stock to thicken ... liver & onions. I think it's actually better than beef liver ... but I like liver cooked like this. She did similar with the heart or battered & chicken fried it. She passed in '12 at 94, so I have only kept a couple (basically due to habit created over 50 years) but they ended up going to the cat or dog (after laying in the bed of my truck a few days since I forgot to get them out)...

I used to hate liver but I really like it now. I try to save every heart and liver from deer and hogs the me and my family shoot.
My wife is from up north so her dad showed me how to make scrapple. It is excellent for breakfast.

Now I am interested in eating the liver and heart from our deer harvest. PMK shared a recipe. Are there anymore recipes for Venison Liver and Heart?

This is pretty close to the same way we make scrapple in my family.

http://www.food.com/recipe/deerhunters-scrapple-143284

I typically save it for fishing bait

x2 also probably had something to do with learning that there are other things that can taste far worse than things I was used to eating.

Thanks for the scrapple recipe, sounds good and easy. We have been wanting to try it, will have to this year.
Do you do much different to your recipe?

I try to save the heart and liver out of all the deer I kill. Batter and fry just like you would deer steak.

The heart is definitely better, but I do like the liver too.

When I was a kid I had to eat liver and broccoli.
Now, I will not eat either.

We make crapple (pon haus, New Braunfel's locals just pronounce it "ponus") from regular deer meat. We just boil up the bones in a big pot and use the scrap meat that boils off for ours. It is a good way to make use of rib meat and all the little scrap pieces of meat that are hard to get to.

I like beef liver more than whitetail, but it's OK in my book. Love me some scrapple, but haven't had it in years. Think I'll save the next couple of deer livers and make up a batch this fall.

I know what I am missing.. deer liver and onions.. lol I am PLENTY fine with that:P
R

Sisig. Chop the liver, heart, and kidneys small cubes, and fry it in a pan adding salt, green chilis, and lime or lemon juice to it. I like to fry it till it gets a little crispy then add some lime juice. This was a dish we would have while drinking in the Philippines where they made it from pork.

My "secret recipe" is to deep fry it.. then throw it away...and cook some backstrap instead! *grin*

My dad said that he and his grandfather even took chicken brains and scrambled them with eggs?

Sorry, not squeemish, just see no point in that. If I was starving and all I had to eat was all that, you bet... but if I have a ham.. the LAST thing I am going to think is, "boy.. I bet these would be awe-freakin-some with some chicken brains on the side!

lol

R

My Grandpa would always cook up the heart, liver and kidneys and feed them to his hunting dogs

Makes good catfish bait

Deer heart sautéed with onions is excellent. I haven't tried my steak and deer kidney pie recipe yet. The closest thing to liver I eat is dove breasts (which I love BTW).

I eat the liver and heart. I cook the liver just like calf liver...DO NOT OVER COOK IT. fry it on low head with onions.....remember that there is little fat and it will cook quickly...braising it will also work. For the heart I always slice it and then egg it and coat with seasoned bread crumbs ...then fry it.

Salt Pepper, dip in egg and milk, flour it up and Fry in in Bacon Grease, sliced about a 1/4 inch thick, with plenty of fried skillet potatoes and onions. One of my favorites!Like Tony said.....Do not OVER COOK!!!!! A little rare is great!!!

you should have tried the gizzard.

Slice the deer liver thin - no more than 1/4". Fry some bacon in a cast iron skillet. Remove the bacon after it's well cooked and the fat is rendered. Raise the heat to high. When the bacon fat is very hot, put the liver in the pan for about 30 seconds. Flip and cook for another 30 seconds. (It should be slightly pink inside.) Add salt and pepper to taste. After all of the liver is cooked add an extra large handful of sliced onions to the skillet and cook until they begin to caramelize. Serve with the onions over the liver with the bacon crumbled on top of the onions.

SERVE WITH GRITS!

I tried deer liver straight from the deer(still warm) to the grill. Other guys in camp wouldn't let me put it on grill while their food was still on. I don't think I cooked it long enough, since I like my steaks cold rare I cooked the liver to what I thought was a good warm rare, I was sick and sick is an understatement. I haven't tried it again since, but possum and coons are good

Your liver probably picked up something off the grill from those other guys's food.

Tried it once, now in save it for the dogs . The heart however is mine

If I shoot a young deer I always save the liver. I personally cannot tell the difference between it and calf liver. I slice it thin and grill it on the BBQ. Serve it with brown gravy and sautéed onions.

Growing up in the north east it was tradition to have liver and onions at deer camp. Many people dont like liver but I have alawys enjoyed it, We would remove the outer menbrane slice it in 1/2 thick pieces dredge it in flour with salt and pepper. We would slice up a mess of onions. We would cook down a pound of bacon remove the bacon to the side then carmelize the onions. Then we would fry the liver in the bacon fat. Dont over cook as it gets dry and tough. It should be slightly pink. When the liver is done you put the onions back in the remaining fat mix some flour in a couple cups of water add to the onions and fat and make a great brown gravey. Put this gravey on rice and your liver and it is delicious. ( We also sliced up the heart and had it in the same process)

Yes and I enjoy it. I like baked liver best...

I usually eat beef liver and onions. How does it compare?

haha exactly

always inspect carefully the liver of any animal, if there are any splotches or specs ect, don't keep, never liked liver as a youngster growing up, because, it was not fixed right, if liver is sliced about 1/4 thick and nice season's, its very good

I was one of the few people i knew who liked liver at my age. My dad hunts deer every year so Ive also tried the heart and tounge, but usually I just stick to the deer burgers.

Liver is kind of like the oil filter for the body. I like liver, but every time I eat it, I can't help but think I'm eating alot of trash.

Never eat a Organ...

any liver..

I had some kudu liver this summer... better than I expected. Wouldn't eat it again if I wasn't a guest.