Venison Liver and Onions
May 25, 2008
~ deer liver or beef, cleaned and sliced
~ buttermilk or plain milk
~ seasoned flour
~ oil
~ large onion, sliced into rings
~ milk
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!
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