Cooking Liver

[thefoxandthe.243]

I haven't tried deer liver yet but would like to try it.
My problem is, when trying lambs liver or pigs liver, its just been an awful chalky taste.

I think I'm overcooking it or something.

Whats the best way to prepare and cook it?

Thanks

 

[VSS]

I haven't tried deer liver yet but would like to try it.
My problem is, when trying lambs liver or pigs liver, its just been an awful chalky taste.

I think I'm overcooking it or something.

Whats the best way to prepare and cook it?

Thanks

The very best way is to get it into the frying pan while it's still warm from the animal. That takes it to a whole new level of succulence.

Lightly coat with seasoned flour (pepper, salt and a bit of mustard powder) then straight into a really hot frying pan with a good knob of butter. Add a splash of Worcestershire sauce.
Don't over cook it.

Then go back and finish lardering the deer....

 

[Buchan]

Sliced thinly. But first catch your live. Roe is superb, larger deer I'd only have the calves. Red has a high fibrous content compared to roe (possibly why they don't get fluke so badly).

Slice it longways so you get flat large pieces. Fry both sides for a bout a minute in butter - you need this slightly pink. Then let rest for a very short time while you throw some chopped sage into the butter and maybe add a small amount of white wine and cream, season to taste. Serve with mash and greens and a nice chianti...

 

[GWP]

a mate uses two reciepes with onion sweat the onions then add another knob of butter slice the liver as thick as your finger toss in the pan srir it round check its all cooked and add some cream off the heat the other is just the same but without the onions two minutes in a hot pan with a knob of butter season and pile it on toast the secret is not to overcook it

 

[JMikeyH]

Smoking hot pan, whole liver goes in the pan without any fat added, let it stick to the pan. After 30 seconds or so, it will unstick itself, flip it over. Repeat on the other side. Once it is unstuck, add in a knob of butter and sprinkle some flaky salt over it, give it a quick basting then take it out of the pan and eat it still blushing. No finer way to enjoy deer liver

 

[Triggermortis]

Soak it in milk in the fridge overnight, it takes any taste of anything else out of it.

 

[Sandy25]

Soak it in milk in the fridge overnight, it takes any taste of anything else out of it.

Agree with the above - I can’t eat deer liver as is as find it too irony and metallic. Soaked in milk gives it a sweeter flavour and draws the blood taste out of it.

Cut into 3/4 inch slices, trim the larger tubes out then cut into smaller pieces. Fry bacon and onions in pan, then removed when crispy.

Add butter and liver to pan, and cook until slightly pink in centre. Then remove and rest.
Return bacon and onions to pan, add Worcester sauce, jam, red wine, soy sauce and season to taste. Create a nice thick sauce with good glaze, add the liver back in and coat with sauce.

Plate with mash or on toast

 

[VSS]

Soak it in milk in the fridge overnight, it takes any taste of anything else out of it.

That's a good tip for when the liver isn’t very fresh, or is unusually bloody, or from an aged animal.
Not neccessary if using very fresh liver from a younger beast.

 

[Cyres]

Do not over cook !
I make liver onions and bacon. In this case put flour salt and ground peper in plastic bag. Place liver strips in bag shake to evenly coat. Sear with butter in hot pan. Previous sauté onions and add bacon.
Use remaining flour to make gravy and simmer all for about 20 mins.
Serve with mashed potato carrots and peas.
Devine.
D

 

[enfieldspares]

I just slice and fry after rolling in seasoned flour. Using any seasoned flour that's left (after I've rolled in it) as a light dusting for the liver before I fry it. Manna if done right.

 

[Klenchblaize]

Sh1kar is your man for this! https://www.thestalkingdirectory.co.uk/members/sh1kar.14592/
K

 

[Greenmist]

I'm not a fan of liver in general, but will have fresh roe or even better muntjac liver, as @VSS suggests, warm from the animal, I slice it thick and fry in butter with ideally wild mushrooms and thick sliced bacon

 

[thefoxandthe.243]

Thanks for the input, I'll give it a try

 

[Brittany boy]

Excuse my ignorance I have tried roe liver in the past but can someone provide some detail as to exactly what to do with the liver once out the beast and home. Is it wash , slice , wash again to get rid of any bile, then dust with flour and cook.

 

[VSS]

Excuse my ignorance I have tried roe liver in the past but can someone provide some detail as to exactly what to do with the liver once out the beast and home. Is it wash , slice , wash again to get rid of any bile, then dust with flour and cook.

Trim any stringy bits off.
Give it a rinse under a cold tap.
Pat dry with a paper towel.
Slice diagonally into thick pieces.
Roll in the seasoned flour.
Chuck in the hot pan.

 

[sh1kar]

The very best way is to get it into the frying pan while it's still warm from the animal. That takes it to a whole new level of succulence.

Lightly coat with seasoned flour (pepper, salt and a bit of mustard powder) then straight into a really hot frying pan with a good knob of butter. Add a splash of Worcestershire sauce.
Don't over cook it.

Then go back and finish lardering the deer....

yak

i don't think people know what offal does and is processing Just adding more crap for your organs to deal with

best quality salt aged muscle all the way

not something that processes p1sss, bile , plasma, etc etc

s

 

[RescueMe0007]

I have only two ways of preparing it, the first very like Ceres method except it casseroled in the oven with addition of some stock. It's so good it's sinful, the Aussies refer to it as "Lamb's fry" at its traditionally served for breakfast. The other much simpler way is to cut the liver into medium slices, wrap in streaky bacon and grill or air fry until the bacon is crisp, the liver should be slightly pink, yum. Liver overcooked is only fit for the dog, becomes tough and tasteless.