Jesse's deer heart thread got me thinking.....I've saved deer livers all fall long from my camp's kills. I have 8 of them plus a donation or two from friends.
I mainly wanted these for my training purposes for my deer tracking puppy. I have since found I only need a small piece about half the size of your hand for tracking training. I figured the smaller the smell...the better the nose...during my training.
Needless to say....I think I have way too much liver on hand.
I've never been a beef liver eater....always hated it growing up. My friend loves deer liver as its one of his favorite meals right behind deer kidney soup (yuck). I've tried deer liver once by slicing thin, soaking in buttermilk overnight, season with salt, pepper, and flour, and pan fry with butter and onion. I ate about 2 pieces before my dog at the time finished off the rest.
I'd like to bring myself back to trying it once again. These cold snowy weekends have prompted my interest the past couple of weekends for some experimental cooking.
I think I'll give it another try in the weekends ahead.
So....who likes deer liver.....and who doesn't. I believe I'm still in the "Don't Like" category.
Anyone have any good recipes that hide the bile taste more (I think I tried bacon grease once before)?
I mainly wanted these for my training purposes for my deer tracking puppy. I have since found I only need a small piece about half the size of your hand for tracking training. I figured the smaller the smell...the better the nose...during my training.
Needless to say....I think I have way too much liver on hand.
I've never been a beef liver eater....always hated it growing up. My friend loves deer liver as its one of his favorite meals right behind deer kidney soup (yuck). I've tried deer liver once by slicing thin, soaking in buttermilk overnight, season with salt, pepper, and flour, and pan fry with butter and onion. I ate about 2 pieces before my dog at the time finished off the rest.
I'd like to bring myself back to trying it once again. These cold snowy weekends have prompted my interest the past couple of weekends for some experimental cooking.
I think I'll give it another try in the weekends ahead.
So....who likes deer liver.....and who doesn't. I believe I'm still in the "Don't Like" category.
Anyone have any good recipes that hide the bile taste more (I think I tried bacon grease once before)?
