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Creole Deer Liver


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Rate this recipe 3.5/5 (149 Votes)


  • 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


Level of difficulty Average
Cost Average budget


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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