Well Ive got deer liver I harvested. I remember my mom making it, but I dont know what to do as far as, well, everything. Can you help.
I know how to cook it, thats about it.

One of the best fox baits ever invented. [I don't like liver]

i chop my deer liver up and use for catfish bait, they like it
never ate deer liver, i would guess cut it in 1/2" to 1" slices, tenderize it, flour it and fry it
imo

Thanks Guys, but not quite what I have in mind. I need to know what to do with it after I harvest it. Thanks anyway though. Oh, I have NEVER had luck on the trot line with liver.

Deer liver,onions.One of the best meals you can eat.Slice it 1" thick.Fry liver and choped onions.Deer hart is good to. Cook the same way.Just wash in cold water first to clean all blood away.Awesome meal.

Slice the liver as thinly as you can. 1/4" to 1/2" and freeze. Slice a couple of onions and sautee them. Remove from pan. I like to flour the liver, add a little salt and pepper, brown on both sides. put the onions back in add a cup of red wine and cover the pan and simmer for 20 minutes. Enjoy!

Nova Trapper is right, it's great. I like to cut in in thiner strips, say 1/2 inch. Flour, flash fry on both side for a short time, then cover and simmer with chopped up onions. Enjoy!

Crowkiller

You don't eat Guts
When you GUT a deer, everything that rolls out in the pile is GUTS.
Including the Liver.
The livers function in a body is to filer impurities out, like a big sponge.
U guys fry up the dirty sponge and eat it ...YUK

Ok, great recipies! I will definatly try them.
If I am sitting in the kitchen looking at a deer liver, I know I have to cut it into 1/2 inch strips, but what do I do after that? Is there anything I have make sure I remove, my mom used to do all this and shes been gone for 6 years know so Im trying to figure it out.
Thanks

Wash it well, trim un-red meat, soak in milk, batter in flour and fry.

Crowkiller

Secret to good liver is don't overcook it. Fry a bunch of onions in butter till they are done. While the onions are cooking put some flour, salt, and pepper in a gallon freezer bag. Shake it up good. Then add the liver one piece at a time and shake it up. You can just keep adding liver but shake it good everytime you add a piece. Lay the slices ontop the onions. Cover the skillet. Let it cook a few minutes and turn it over a few minutes. It shouldn't be bloody when its done but too much cooking makes it tough. It should cut with a fork.

To prepare it I soak the fresh liver overnight in salt water. Then rinse it. Slice on one of those electric wheel type meat slicers. Should be real thin. 3/8 of an inch is plenty thick. If you use a knife it must be real sharp to get nice thin even slices. Then you can freeze, cook whatever you want to do.

What do I do to freeze it? Theres alot of liver here and I LOVE liver and onions!!

I always soak the liver in water in the fridge, at least overnight to get most of the blood out of it. I then cut into like 4 chunks and freeze.


Mainecoydog

Great, thanks mainecoydog,

I must correct my method,, I first cut up the liver at least in half or thirds, before soaking..


Mainecoydog

my 2nd wife was the only person i know, that could cook liver, to where i liked it,,,, don't know how she did it though.

now all the liver that comes thru here, gits put up in the coyote cages, they love it raw.

I cook onions garlic potatoes a nice beef steak all seperate then cook the deer liver or any other part of the deer you prefer then dish it up seperate. Then when I am done eating I throw the deer out

Opie, you trim off any remaining diaphram tissue and make sure the small sac filled with green fluid (gall bladder) is removed. I use a clean bucket to wash the liver, drain the first water, and soak over night in a cool location. I slice and freeze in useable portions.

Opie, you trim off any remaining diaphram tissue and make sure the small sac filled with green fluid (gall bladder) is removed. I use a clean bucket to wash the liver, drain the first water, and soak over night in a cool location. I slice and freeze in useable portions.
TexA, where does an egg come out, ever eat an oyster or clam: living filters!

I soak the liver over night in salt water. Dry off with paper towels after rinsing the next day. Slice into 1/2 inch thick pieces and place on a dry paper towel....Mix the salt, flour, and any other seasonings you want into a gallon zip lock bag. Dredge the liver in the milk, add to the seasoning bag and shake. Once coated lay on a plate until cooking. Like the others have said, my favorite is also with onions...and fried hash browns, black coffee....good eating. Tom