Ingredients
- 1 pound venison liver (sliced)
- 3 cups water (boiling)
- 4 tablespoons all-purpose flour
- 1/2 cup dry red wine (optional, we didnt use this)
- 1/4 teaspoon pepper
- 4 tablespoons bacon fat
- 2 cups sliced wild (12 ounces) onions (I used onions and green onions )
- 1 can (10 3/4 ounces) mushroom soup
- 1 cup water (rinse the can)
How to Make
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Step 1: Trim and wash the liver and slice into 1/4" slices.
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Step 2: Pour half of the boiling water over the slices, drain and pat dry. Repeat.
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Step 3: On a platter, mix the flour and pepper.
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Step 4: Dredge the liver in the flour mixture.
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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.
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Step 6: Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions.
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Step 7: Lower the heat, add the mushroom soup, one can of warm water and the liver.
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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).
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Step 9: Add 1/2 c. wine just before the liver is ready.
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Step 10: Served with mashed potatoes and melted bacon grease as gravy.
We hope you enjoy this recipe!
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