Venison Liver Recipe – How to Cook Liver from Your Deer

A Simple solution to improve Venison Liver, and a great alternative to a traditional Liver and Onions recipe.

Here’s the thing—liver isn‘t everyone’s deal, but if you’re trying to sell it, this is as good a pitch as you’ll ever make. If you like liver, you’ll love this recipe. If you don’t, this is a pretty good on-ramp for a tolerable version you will want to try.

Jim my hunting buddy, is kind of a quiet guy that doesn’t get too excited about anything. But pull a steaming liver from a whitetail, mule deer or an elk and he wants to know if I have butter, bacon and a skillet in the wall tent. (Of course, I do––and he already knows the answers to these questions.)

Liver, fresh venison liver is Jim’s favorite celebrate-hunting-success meal. I lost track of how many times I have fried bacon and onions to pan-sear fresh a thick slice of venison liver in the outfitter tent for Jim. It makes me happy to cook liver for him.

Here is the liver I would cook for Jim if I had access to my full at-home pantry. The combined sweetness of the Marsala wine and onions is a perfect balance to the salty bacon and crispy pan-fried liver.

This recipe takes about 45 minutes and makes liver for two.

Tools

• Glass or plastic container to soak liver
• Container for flour to dredge liver
• Chef’s Knife
• Spoon and Cup Measures
• 2 Skillets or non-stick fry pans
• Spatula or tongs
• Wooden spoon

Clockwise ingredients: venison liver slices covered in buttermilk, venison stock, diced bacon, beef fat, marsala wine, all-purpose flour, onions, and flour for dredging.

Ingredients

• 2 6-8-ounce slices of liver
• 2 cups fresh buttermilk
• Huntchef 10 Ring Grill Rub
• Huntchef Canadian Carnivore Seasoning
• 1/2 cup plus 2 tablespoons all-purpose flour
• 4 slices of bacon, diced
• 2 medium onions peeled and diced (about 3 cups)
• 2 cups venison or beef broth
• 2 tablespoons beef fat or butter
• 2 ounces (4 tablespoons/60 milliliters) Marsala wine

Method

The day before cooking this recipe, cover two 1/2-inch slices of venison liver in fresh buttermilk and soak overnight or for up to 24 hours.

The next day, fry the bacon in a non-stick skillet over medium-high heat. Scoop out and reserve the bacon and pour off half the bacon fat and keep it for frying the liver.

Add 1/2 of the beef fat and the onions to the bacon fat in the pan. Cook over medium heat, stirring every few minutes, until the onions are a rich brown color.

Add two tablespoons of flour, stir well and cook for two minutes.

Slowly add beef stock while stirring constantly. Once the stock is stirred in and the sauce smooth, add marsala. (If you are not a fan of wine, skip it and add a tablespoon of honey.)

Bring to a boil over high heat, then simmer over medium heat until the gravy thickens. Taste the gravy and add Huntchef Canadian Carnivore Seasoning to suit your taste.

In another skillet heat the rest of the bacon fat and the remaining beef fat over medium heat.

Drain the liver and wipe with paper towels. Season well with Huntchef Ten Ring Grill Rub. Add 1/2 cup of flour to a container and dredge the liver in flour.

Fry the liver in the beef and bacon fat over medium-high heat. Cook for three minutes on each side. The liver will be slightly pink in the center, which is the goal.

Top the liver with bacon and serve with mashed potatoes, onion gravy and the vegetable of your choice.

Liver is one of those dishes that is a culinary divider. Most people either love it or they hate it. This recipe is an excellent way to celebrate a successful hunt or when you’re trying to convince someone to at least give liver a try.  No matter if you are a liver lover or a hater, this dish is for you.