Creole Deer Liver

By vavenby

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Rate this recipe 3.5/5 (149 Votes)

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Liver pate with dried mushrooms

Liver and Bacon

Ingredients

1 lb deer liver, cut into thin slices
flour
1 C onions, sliced
1 can of tomatoes (approx. 1.5 C)
1 green pepper, sliced
salt & pepper to taste
1 tsp hot sauce

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Remove skin and veins from liver, and wash clean.

Step 2

Roll liver slices in flour, and fry in hot oil until browned.

Step 3

Add onions, tomatoes, and green pepper to cooked liver. Cover and cook on low heat for 25 minutes. Add hot sauce, and season to taste.

Step 4

Thicken sauce with roux and boil until desired consistency is reached. Serve over rice or noodles.

If liver is soaked for a few days in milk or salted water, the metallic taste will be greatly reduced.

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