Delaware Indian Deer Liver With Onions
Recipe: #18444
April 09, 2015
Categories: Game, Native American, Sunday Dinner, No Eggs, Non-Dairy, Wine, Venison, more
"Mr picky loved this, I'm not sure how Indian this is, its country and very good"
Ingredients
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 by Step Method
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
No special items needed.