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Mix flour, salt, and pepper in a resealable bag, add liver slices, and toss to evenly coat. Set aside. Heat ¼ cup butter in a cast iron skillet with a splash of oil over medium heat. Cook onions until they're soft and translucent. Remove onions from skillet and add to a bowl, seasoning with dried sage and salt and pepper to taste.
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I found the venison liver to be substantially thinner than, say, lambs liver and it also looked a lot leaner, so I was keen not to over cook it. I added the rosemary and seasoned. I then fryed the liver for about 2 minutes, noting a slight pink still in the middle, and then emptied the whole lot onto a plate to rest while I made the gravy.
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Cooking and preparing. Remove the liver from water, then pat dry. Heat a pan with a small amount of oil, then brown the liver pieces well. Add the apples and onions adding a little water to the pan if it threatens to get too dark. Cook until the apples and onions are completely cooked and starting to color, about 5-10 minutes.
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Sauté the onion and mushrooms until tender. Return the liver to the pan and nestle the pieces into the onions and mushrooms. Add the vermouth then cover the pan. Allow the mixture to simmer for about 3-5 minutes. Stir in the cream and serve. This goes well with good bread to sop up the sauce. Recipe for a classic liver preparation.
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Method. The day before cooking this recipe, cover two 1/2-inch slices of venison liver in fresh buttermilk and soak overnight or for up to 24 hours. Buttermilk draws out some of the blood from the liver. The next day, fry the bacon in a non-stick skillet over medium-high heat. Scoop out and reserve the bacon and pour off half the bacon fat and.
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Cook about 2-3 minutes on each side, just until barely cooked through, there should still be a tinge of pink. Remove liver from pan to a paper towel-lined plate and continue frying in batches until finished, adding more butter as necessary. Once all the liver is cooked, add the liver and bacon back to the skillet.
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Soak these overnight in a brine of 1/4 cup kosher or sea salt to 1 quart water. Soak in the fridge. The next morning, discard the brine and soak in milk or buttermilk up to another 8 hours. Rinse under cold water and pat dry. Heat the butter in a large pan over medium-high heat. Add the sliced onions.
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Make an egg wash to coat the liver and onions before applying the flour. Whisk together the buttermilk and two beaten eggs, then add a few dashes of hot sauce. Then, for the batter, you'll use.
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Pour buttermilk on top. Soak in the refrigerator for at least 30 minutes or up to 3 hours. Once deer liver has soaked, remove from buttermilk. Pat dry with paper towels and discard buttermilk. In a large Ziploc bag, add flour, kosher salt, black pepper, and garlic powder. Working in batches, add liver and shake to coat.
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In the case of venison liver and onions, you will want pieces about 1/4 to 1/2 inch thick, and as large as you can make them, so a little smaller than a plate, usually. Now make a brine of about 1/4 cup kosher or sea salt (non-iodized) to one quart of water.
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Heat a pan with a bit of oil, and brown a sliced onion. Dredge the liver slices in seasoned flour (with a bit of salt, pepper, onion/garlic powder, and paprika), or simply leave the slices plain and un-dredged. Add a dab more oil to the pan, and fry the liver slices over a hot fire until firm.
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Sauté over medium heat until onions are translucent, about 3 minutes. Turn the heat up to medium-high and cook the onions until they are deep golden brown, 5-8 minutes. Remove the onions from the pan and set aside. Add the liver to the pan. If needed, add a little more bacon grease or vegetable oil. Cook the slices for 2 to 3 minutes on each side.
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Grilled Deer Heart with Peppers. If you don't like this recipe, you don't like venison. Elk or deer heart cutlets, seared hard and fast on the grill, then sliced thin and served with grilled peppers and onions. It's awesome. Read More.
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Step 2. Place the liver in a bowl and soak the slices in milk or buttermilk for 30 to 60 minutes. You can also soak the liver in salt water or a bowl of water with about a teaspoon of white vinegar. Any of these methods will help to tenderize the meat and remove the gamey flavor.
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To make a smooth venison liver pâté. Scoop the blended pâté into a clean kitchen sieve. Place it over a mixing bowl, and use a soup spoon or silicone spatula to press the pâté through the sieve into the bowl below. When you have pushed it all through, use a clean spoon to scrape the finished pâté from the underneath of the sieve and.
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Reduce the heat to medium high. Add an additional tablespoon of oil/butter and sprinkle in the sliced onion. Cook the onions down for several minutes until translucent and are just about to start caramelizing. Add the garlic and almond meal. Cook for one additional minute and deglaze the pan with sherry, scrapping up the fond at the bottom.
