journeyman713
WKR
- Joined
- Jan 30, 2019
- Location
- Wisconsin
Last night we had a wonderful dinner consisting of Elk liver and onions. It was the second half from my last hunt, and I gotta say, I couldn’t be happier that I packed it out! Again!
As a kid, I hated this stuff. But things have changed.
Just wondering how small of a crowd I’m in doing this. If you don’t, you don’t know what you’re missing.
Next hunt, don’t let it go to waste.
Take along a couple Ziploc gallon size freezer bags. It will fill two of them.
Here’s the simple recipe;
Slice, rinse, soak in milk for a while, it will mellow out the bitterness a bit.
Season with Salt and pepper (lemon pepper). Roll in flour, pat off excess.
Large skillet, medium heat, add olive oil and soften sliced onions a little then add liver till browned once on each side. Cover and let rest for a little while.
Goes well with dry red wine.
As a kid, I hated this stuff. But things have changed.
Just wondering how small of a crowd I’m in doing this. If you don’t, you don’t know what you’re missing.
Next hunt, don’t let it go to waste.
Take along a couple Ziploc gallon size freezer bags. It will fill two of them.
Here’s the simple recipe;
Slice, rinse, soak in milk for a while, it will mellow out the bitterness a bit.
Season with Salt and pepper (lemon pepper). Roll in flour, pat off excess.
Large skillet, medium heat, add olive oil and soften sliced onions a little then add liver till browned once on each side. Cover and let rest for a little while.
Goes well with dry red wine.
