Delaware Indian Deer Liver With Onions

4
Servings
10m
Prep Time
90m
Cook Time
1h 40m
Ready In


"Mr picky loved this, I'm not sure how Indian this is, its country and very good"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (562.4 g)
  • Calories 489.3
  • Total Fat - 36.5 g
  • Saturated Fat - 12.2 g
  • Cholesterol - 301 mg
  • Sodium - 1852 mg
  • Total Carbohydrate - 16.4 g
  • Dietary Fiber - 4.1 g
  • Sugars - 4.3 g
  • Protein - 21.1 g
  • Calcium - 179.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.1 mg

Step 1

Trim and wash the liver and slice into 1/4" slices.

Step 2

Pour half of the boiling water over the slices, drain and pat dry. Repeat.

Step 3

On a platter, mix the flour and pepper.

Step 4

Dredge the liver in the flour mixture.

Step 5

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.

Step 6

Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions.

Step 7

Lower the heat, add the mushroom soup, one can of warm water and the liver.

Step 8

Cover and cook on low for 1 1/2 hours, making sure that the pan does not cook dry (I had to add more water, just sayin).

Step 9

Add 1/2 c. wine just before the liver is ready.

Step 10

Served with mashed potatoes and melted bacon grease as gravy.

Tips & Variations


No special items needed.