The Pioneer Woman Tasty Kitchen
Profile Photo

How to Cook a Deer Liver

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Deer liver cooked in a creamy, earthy, boozey broth.

Ingredients

  • 1 whole Deer Liver
  • 2 Tablespoons Oil
  • 1 whole White Onion, Thinly Sliced
  • 1 box Button Mushrooms (or Any Kind Of Mushroom), Sliced, 6 Ounce Box
  • Salt And Pepper, to taste
  • ½ cups Vermouth
  • ½ cups Whiskey
  • ½ cups Cream

Preparation

1. Soak the liver in well-salted water for 30-60 minutes. Remove and rinse under running water and pat dry.

2. Cut the liver into slices on a bias. Lay them on a plate and season with salt and pepper.

3. Heat a skillet with oil on high heat until you can see the heat coming off of it. Sear the liver slices on both sides, approximately 1 minute on each side. You want them medium rare and you are going to cook them again in a minute. If your pan is too small to fit all of the liver in one batch, cook the liver in batches so you don’t crowd the pan. You want a good sear.

4. Remove all of the liver slices to a plate, add more oil to the skillet and saute the onions and mushrooms until they are soft. Season with salt and pepper as you go.

5. Return the liver slices to the pan, add the vermouth and let simmer for a few minutes. Then add the whiskey. Light it on fire (flambée) with a match and stand back. Please be careful with this step!!! Once the alcohol has cooked off and the flames have subsided, add the cream. Cook for a few more minutes, taste and adjust the seasoning.

Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easy and Delicious Chiles Rellenos
Profile Photo by carissa perez in Main Courses
Chiles rellenos are a simple yet delicious Mexican meal. They are...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Curried Roasted Chicken and Vegetables
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Main Courses
This recipe for curried roasted chicken and vegetables is so simple...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Pork Belly Ramen Noodles
Profile Photo by Nicolas in Main Courses
These pork belly ramen noodles are cheap, fuss-free and will definitely...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Intermediate


Beef Ragu
Profile Photo by Erin Amundsen in Main Courses
Slow-cooked in the over for 3 hours leaves this beef roast...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lentil Dahl with Roasted Garlic
Profile Photo by Sebrena - Blume Nutrition in Main Courses
Red lentil dahl with a spicy onion and cilantro topping! Get...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy