Delaware Indian Deer Liver with Onions
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Delaware Indian Deer Liver with Onions

Delaware Indian Deer Liver with Onions




      

Delaware Indian Deer Liver with Onions


Ingredients

1 venison liver, sliced
3 c water
4 TB flour
1/2 Ts salt
1/2 c dry red wine
1/4 Ts pepper
4 TB bacon fat
2 c wild onions, sliced
1 can mushroom soup
1 can water


Directions

Trim and wash the liver and slice into 1/4" slices. Pour half of the Add the liver and sauté on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy.

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