Delaware Indian Deer Liver With Onions
Yield: 1 recipe
1 venison liver, sliced
3 c water
4 tb flour
1/2 ts salt
1/2 c dry red wine
1/4 ts pepper
4 tb bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water
Trim and wash the liver and slice into 1/4″ slices. Pour half of the
boiling water over the slices, drain and pat dry. Reepat. On a platter,
mix the flour, salt and peppper. Dredge the liver in the flour mixture.
Over high heat, heat the bacon fat until blue smoke appears.
Add the liver and saute on both sides until lightly browned. Remove the
liver with a slotted spoon and set aside.
Add the thinly sliced onions and cook until golden brown. Be careful not
to burn the onions. Lower the heat, add the mushroom soup, one can of warm
water and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.