Instructions. Soak the liver in well-salted water for 30-60 minutes. Remove and rinse under running water and pat dry. Cut the liver into slices on a bias. Lay them on a plate and season with salt and pepper. Heat a skillet over medium-high heat with oil until you can see the heat coming off of it.
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While simple fried liver and onions, or a gourmet venison pate are our favorite preparations, there are all manner of creative ways to cook a deer liver. I’m always blown away with the amazing work of today’s wild food chefs, and there are some incredible deer liver recipes out there these days…everything from appetizers to dessert.
Add the bacon, onion and mushrooms. Stir in cream, combine and simmer until warmed through. Stir in parsley before serving. Roughly chop the broccoli florets. Cook until soft in lightly salted water. Drain and mix with butter and cream cheese. Season with salt and pepper. Serve liver with the onion and mushroom sauce and broccoli mash.
Pull the liver out of the refrigerator, drain, rinse and leave out while you prepare the rest of the ingredients so it’s warmer when you cook it. Cooking this dish in a cast iron skillet will yield the best results, but if you don’t have one any large skillet will work equally well.
Aside from bacon, onions, mushrooms, and butter providing some serious flavor and balancing out the liver, there are some secrets to why this is my favorite. First, don’t skimp on the salt. It’s really important and not as bad for us as previous recommendations might have cautioned. Second, don’t overcook liver.