Creole Deer Liver
- 1 lb deer liver
- cut into thin slices
- 1 C onions
- 1 can of tomatoes (approx. 1.5 C)
- 1 green pepper
- salt & pepper to taste
- 1 tsp hot sauce
Level of difficulty Average
Cost Average budget
Remove skin and veins from liver, and wash clean.
Roll liver slices in flour, and fry in hot oil until browned.
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.
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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