Venison liver recipes

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Boghossian

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Some venison liver recipes would be appreciated.

I'm working on developing a taste for this organ which has always been gifted or fed to farmyard cats in the past.
 
Soften a couple of sliced onions in a pan with butter or oil then put to one side. At some point add some chilli flakes (doesn't need very much or leave this out but I think it tastes great with the chilli).

Cut the liver into roughly 15mm slices. Cover with plain flour, salt and lots of pepper and fry in butter for a couple of minutes until nicely browned.

Return the onions and some lamb or beef stock. Bring to the boil and then let simmer. I simmer it for about 1/2 hour but I don't suppose it needs that long.

I love it. Great with mashed spud or on its own.
 
olive oil or duck render in pan
add very thinly sliced liver, as thin as you can get it.
salt pepper to taste and chillies if you like heat
when done on both sides take out and add onion sliced into rings, let to soften a bit
then add the liver to the onions again, add either balsamic vinegar (enough so it doesnt evaporate completely and leaves a nice glazed liquid in the pan once ready) or whatever vinegar you fancy and cover with a lid for about a minute
done.
takes about 5 mins from start to finish
i like this recipe with either cooked potatoes or cold in a sandwich
 
Try the venison liver pate recipe by dr s jordan i tried both but didnt make the jellies really good easy to follow recipe
 
Soak in milk overnight
Then cut into slivers and put into a ziplock bag with dash of seasoned flour , salt pepper mustard powder ... whatever you fancy , then flash fry hot n fast ... I like seasame oil
Have eithcup of tea & fried egg
 
levigsp said:
I love most liver, but I always give venison liver to my dogs as I cannot stand the stuff.
Click to expand...
I'm the opposite, I couldn't even stand the smell when my mam used to cook my dad liver and onions!!!!

but I had my first stalkers break fast 4 years ago, after I shot my first roe buck,

lets just say , that now it's the first thing that gets fried on a successful mornings stalk,

i will try the mustard recipe with it next time

kjf
 
Go with the Italian approach to calf liver. Slice large flat, thin slices (lay liver flat, cut horizontally). Dip in beaten egg. Fry in butter until golden on the outside. Take out of pan, add chopped sage and salt/pepper, using a bit more butter if needed, dribble this over the cooked liver Serve with mash and greens and a good red. It should be pink and will melt as you eat it.
 
RAGOUT OF VENISON LIVER

Ingredients
500g Venison liver
4x15ml spoons of seasoned flour
15ml olive oil
1 onion, sliced
4 rashers of bacon, chopped
400ml beef stock
25g sultanas (optional)
1 apple, peeled and grated/chopped finely
5ml tomato paste
225g rice

Serves 4

Method
Wash and trim the liver, cut it into small pieces and coat with the seasoned flour.
Fry the liver, onion and bacon in the oil until golden brown.
Add the stock to the pan, and bring to the boil, stirring constantly.
Add the sultanas, apple and tomato paste, then simmer (covered) for 20 minutes.

Serve with the rice.
 
prepping:

slice a whole liver very thin, as thin as you can possibly slice it
season with salt and pepper
slice one large onion into onion rings
ready one bay leaf, either dry or fresh (can also use thyme or rosemary)
vinegar ( i love using balsamic)
olive oil or other really good oil like sesame etc.. even butter if you prefer it

need a large frying pan
a large lid that covers your frying pan

cooking time 5 min:

put olive (or other sorts) oil in frying pan
heat it to very hot
very quickly fry the liver wafers, really only a few seconds each side cause they should be really thin.
when you turn them over add one large onion cut in rings and a bay leaf, on top of the liver (dont stir them in).
as soon as the liver is done, add a slosh of balsamic vinegar, or wine vinegar
stir everything very quickly and cover with a lid before the vinegar evaporates.
turn off heat.
(this softens up the onion rings and adds a beautiful flavour.)

serve with potatoes cooked whole or mashed.

... this is a traditional way we do liver in portugal, my grandma used to make this for me using pig liver when i was a kid, i now use any liver i get the same way.
you can do it simple like this or spice things up or add any other flavour you want in the last bit before the vinegar.. like adding rosemary or whatever herbs you like
 
Last edited:
I have to say that I have never tried venison liver until a few minutes ago - Think I'll go and fry a bit more - It's excellent!
Lightly fried in oil with seasoned flour - - shoved between two bits of home made bread - Fantastic Sunday Brunch!
 
I have to say that I have never tried venison liver until a few minutes ago - Think I'll go and fry a bit more - It's excellent!
Lightly fried in oil with seasoned flour - - shoved between two bits of home made bread - Fantastic Sunday Brunch!
 
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