Delaware Indian Deer Liver With Onions
April 09, 2015
"Mr picky loved this, I'm not sure how Indian this is, its country and very good"
- 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
Trim and wash the liver and slice into 1/4" slices.
Pour half of the boiling water over the slices, drain and pat dry. Repeat.
On a platter, mix the flour and pepper.
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 on low for 1 1/2 hours, making sure that the pan does not cook dry (I had to add more water, just sayin).
Add 1/2 c. wine just before the liver is ready.
Served with mashed potatoes and melted bacon grease as gravy.
Tips & Variations
No special items needed.