I just ate my annual venison liver dinner. For those of you who consider that fresh liver the best part of the deer I have a hint I learned a long time ago when I was working in a kitchen. Put your liver in the freezer for half an hour to forty-five minutes. You don’t want to freeze it, but it becomes much stiffer and easier to slice evenly. The chef said that thinly sliced liver only needs to be fried long enough to brown the crumbs he dredged it in and turned over to do the same on the other side. This leaves just a hint of pink in the middle. Oh, and always cook too many onions. It will be almost enough.
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Our Amish neighbors give us some pork liver each year. Agree on the onions.
Rick
It is said that tastes change as you grow older. I have always loved the smell of liver being fried and onions being sautéed. I’ll have to try a bite again sometime between now and never but who knows I may like it this time around.
When I was a kid, they would always give you boiled liver for your first solid meal after surgery because it is high in iron. I hated it! The first time the chef gave us liver for the staff meal when I was in my late teens I reluctantly tasted it. It was good. As it was a slow day, I had time to tell him about my previous experience with liver and that I liked his. He then taught me how to prepare it.