- October 9, 2008 at 3:17 pm #264284
deer (unless there is a differnet kinda liver you like) liver about 1 lb
bacon 1/4-1/2 lb.
onions 2 large
flour for dredging 1 cup
salt & pepper 1/4 tsp & 1/8 tsp
Rinse or soak liver in salt water. Remove veins. Lay liver flat on cutting board and with a sharp filet knife slice liver horizontally into 1/4-1/2 inch slices.Remove outer skin from liver if desired; it can be tough.
Fry bacon till done in a large frying pan. Remove bacon. Dredge liver in flour to which you’ve added salt and pepper.
Fry liver and onions together in bacon fat till no longer bloody when sliced. Serve with smashed taters and corn. I like a little ketchup too.
- October 9, 2008 at 3:41 pm #399892
Liver & Onions with Bacon this is one my favorite meals —-
and lots of mashed potatoes—I like to make a gravey w/
the pan drippings, then I put the liver in the oven w/the
gravey over it to bake for about 30 mins. My–Oh–My umm.
- October 9, 2008 at 4:19 pm #399894
I hope you like this…my hubby can whip up a mean dinner. 🙂
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