Taking venison rom field to table is deeply rooted in tradition for most of us. As beginning hunters, we were taught how to cut around a diaphragm and carefully grill the tenderloins, and we pass that knowledge on. But sometimes, traditions need to be broken—or at least amended.
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The growing popularity of wild meat has brought more creative recipes to the hunter’s table than ever before. In short, it’s time to look beyond tradition’s backstraps and burgers. So, our three wild-game writers have taken the pieces of meat that are usually left in the gut pile or the scrap bucket and turned them into some of the best venison dishes you’ll ever sink your teeth into.
Pan-Fried Liver
By Krissie Mason
Bring a fresh liver into deer camp and one of your buddies will likely argue that you can’t eat it because it filters toxins. But the fact is, venison liver is packed with vitamins and nutrients. And most important, when prepared properly, it tastes delicious. So, here’s a hot take on liver venison (that doesn’t taste at all like traditional liver and onions). Serve it in camp and turn those skeptics into believers.
WHAT YOU’LL NEED
Half a deer liver
1 cup milk
Salt and pepper
¼ cup flour
2 Tbsp. canola oil
2 Tbsp. butter
1 sprig fresh rosemary
10 chives, cut into 3-inch pieces
Pan Fried Venison Liver by OutdoorLife
DIRECTIONS
Make the Cut: When you dress your deer, be careful not to cut through any major organs to keep the entrails clean. As you remove the guts, take care to keep the liver, which is a large deep-purple organ, out of the dirt. Cut the liver from the pile and clean it up with a fillet knife and fresh water.
1. Slice half the liver into strips about 1-inch wide and ¼-inch thick. Soak the liver strips in the milk overnight.
2. Pat the liver strips dry and season with salt and pepper. Then, coat those babies with the flour.
https://www.outdoorlife.com/articles/2016/10/undercuts-how-cook-most-underrated-cuts-venison/
