Put the liver, butter and vinegar into a
egrees C).
Stir together venison, pork, liver, heart, onions, garlic, and
Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
Preheat oven to 350\u00b0F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
Serve with those toast slices.
Bring broth to a boil.
Slowly add corn meal; stir constantly until mixture returns to a full boil.
Add salt.
Reduce heat; cover and cook slowly for 5 to 7 minutes.
Fry chopped venison (deer) liver and heart and onions in butter.
Stir frequently until venison (deer meat) is an even color.
Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices.
Roll in flour; fry in butter until golden brown.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Slice the liver thinly and marinate overnight in the vinegar with the garlic and pepper.
Slice the onions and fry them in hot fat until brown.
Take them out and keep hot while the liver is fried on both sides.
Take this out also and pour the strained vinegar into the pan.
When it is simmering and almost boiling, add the liver.
Dish the liver up on the boiled rice with the onions and pour the sauce over.
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Dust the liver and avocado slices with flour
off heat.
Pat the liver strips dry with paper towels
50\u00b0F
Puree the liver I use a food processor
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
ff any excess. Roll the liver in 4 tbsp flour and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
Liver.
Defrost the liver and soak in cold water
Mix the flour, paprika, cumin, and salt in a bowl. Add the liver pieces to the flour, mix and toss thoroughly.
Heat the oil in a skillet then add the garlic & onion. Saute for 5-7 minutes then add in the liver slices.
Fry the liver for a couple of minutes, depending on how well done you like liver cooked.
Serve immediately topped with parsley.
easpoon olive oil.
Pat venison dry with a paper towel