Venison Liver

[newhunterette]

I have read a few threads regarding venison liver and the tradions y'all have when you have harvested an animal. I decided to add this liver recipe on how I prepare and cook venison liver. It has a little flair to it, at least I think it does and it is very tasty.

ALISON'S DILLED VENISON LIVER and ONIONS

[FONT='Verdana Ref', sans-serif]½ cup all-purpose flour
¼ tsp. pepper
¼ cup butter
½ tsp. dill weed
2 tsp. salt
1 lb. venison liver, sliced
½ cup onion, minced

Stir together flour, salt and pepper. Coat liver with flour mixture. Melt butter in a large skillet; brown liver over medium heat. Reduce heat and sprinkle with onion and dill. Cover tightly and simmer 20 minutes. Serves 4[/FONT]

[Sideofabarn]

Ali, I've got 3 pounds of moose liver in my freezer, it's yours if you want it...

[Chuck]

Ali, I was wondering why it is common to call dill, and most people do, dill weed? It suggests to me that there is another dill out there somewhere that is not a weed. Our family just always referred to it as dill and never had a problem confusing it with something else. Just curious you know.

[Sideofabarn]

I'll take a stab at answering it. From what little I know, Dill and Dill weed are the same plant. I think they dropped the word weed to make it sound more appetizing. Kinda like they do with stuff they can't find a market for.

[newhunterette]

Ali, I was wondering why it is common to call dill, and most people do, dill weed? It suggests to me that there is another dill out there somewhere that is not a weed. Our family just always referred to it as dill and never had a problem confusing it with something else. Just curious you know.

wild dill weed grows all over hence why they call it a weed but it is actually a herb that you would use in making dill pickles - sorry if I confused you


oh and Toby, when I come to PG (if I ever get organized for the trip) perhaps I should cook up that liver for you heheheee

[Bow Walker]

.....brown liver over medium heat. Reduce heat and sprinkle with onion and dill. Cover tightly and simmer 20 minutes. Serves 4[/font]

Ali, anything left of the liver after cooking it for 20 minutes? Not being a smartass here but I always cook the liver just until the juices run just a wee tad on the pink side. The danger is in over cooking the liver.

[Johnny G1]

Ali, anything left of the liver after cooking it for 20 minutes? Not being a smartass here but I always cook the liver just until the juices run just a wee tad on the pink side. The danger is in over cooking the liver.

Ali sure know how to cook my liver, she said simmer not burn it.

[newhunterette]

Ali, anything left of the liver after cooking it for 20 minutes? Not being a smartass here but I always cook the liver just until the juices run just a wee tad on the pink side. The danger is in over cooking the liver.

I simmer the liver and the 20 minutes is an approximation for time as some people may cut the liver in thicker pieces than others - but simmering lets the flavours blend together

[Bow Walker]

JG1 - Allison is one hell of a cook. Just do a search for her thread on the dishes she sends with Peter when he goes hunting/fishing.

Ali - yer right, simmering in liquid is about as cooked as it gets when panfrying for just a few minute(s) per side. Now I've got to wipe my keyboard clean...

[Moosenose]

Venison liver is best the same night as the kill, fresh. I slice into half inch or less and fry it with onions and bacon, some salt and pepper; only about 60 seconds on each side. It is not only pink in the middle, it is red, and it is DELICIOUS. Last year I had about 10 peices in one sitting.
Early natives used to eat the liver raw at the kill site.