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 Post subject: deer liver
PostPosted: Sun Oct 11, 2015 2:11 pm 
Crown Grade

Joined: Tue May 26, 2015 5:27 pm
Posts: 8006
Location: southern Ohio
Any recipes for deer liver? We slice it thin, season,flour, fry quick,serve rare.




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 Post subject: Re: deer liver
PostPosted: Sun Oct 11, 2015 5:03 pm 
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Joined: Sun Nov 14, 2004 5:54 pm
Posts: 3148
Location: Crump, Michigan
Turkinator wrote:
Any recipes for deer liver? We slice it thin, season,flour, fry quick,serve rare.


I don't think you can find a better recipe! I've never looked farther than what you are already doing

I'll be interested to see the replies

Maggs


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 Post subject: Re: deer liver
PostPosted: Sun Oct 11, 2015 5:36 pm 
Crown Grade

Joined: Tue May 26, 2015 5:27 pm
Posts: 8006
Location: southern Ohio
I think you might be right. On the day I kill a deer my wife looks at the liver on a cutting board, and the heart and kidneys soaking in salt water, and calls it Hannibal Lectar day in the kitchen!


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 Post subject: Re: deer liver
PostPosted: Sun Oct 11, 2015 9:44 pm 
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Location: Crump, Michigan
We also do the heart and liver (no kidneys) and some of the tender loins within hours of field-dressing. The old-timers always made us take a Ziploc baggy with us when we hunted. If someone "forgot"... they were sent back out with a baggy, so "memories improved" the next time that they went out. (now, I'm the old-timer, but it still seems like a good rule. :) )

Maggs


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 Post subject: Re: deer liver
PostPosted: Mon Oct 12, 2015 10:08 pm 
Tournament Grade

Joined: Fri Mar 30, 2007 11:48 pm
Posts: 107
Location: northwest ontario
I love livers from ducks and geese.
But deer livers -- sorry-- that's survival food.
Ravens and eagles seem to love them.


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 Post subject: Re: deer liver
PostPosted: Mon Oct 12, 2015 10:47 pm 
Presentation Grade
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Joined: Thu Apr 19, 2012 9:40 pm
Posts: 840
Location: California
Have you ever heard of a deer eating poison oak or ivy and causing its liver to be
bad for human consumption ? Is it a old wives tail? I love deer liver.
Boehler


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 Post subject: Re: deer liver
PostPosted: Tue Oct 13, 2015 6:04 am 
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Joined: Sun Jul 19, 2015 5:08 pm
Posts: 498
Location: Illinois
The wolves and coyotes around our camp love liver

I'd hate to deprive them


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 Post subject: Re: deer liver
PostPosted: Sun Mar 20, 2016 6:54 pm 
Tournament Grade

Joined: Fri May 29, 2015 4:44 pm
Posts: 128
Location: Fremont County, WY
I kept the liver and heart from the little mule deer buck I killed last fall. The wife won't cook it, so I froze it and cooked it when she was gone for one reason or another. I was surprised how really good it tasted. A few onions and mushrooms, garlic powder fried in olive oil...pretty darn good. Big salad. I'll do it again.


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 Post subject: Re: deer liver
PostPosted: Sun Mar 20, 2016 7:14 pm 
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Location: Crump, Michigan
gomerdog wrote:
I kept the liver and heart from the little mule deer buck I killed last fall. The wife won't cook it, so I froze it and cooked it when she was gone for one reason or another. I was surprised how really good it tasted. A few onions and mushrooms, garlic powder fried in olive oil...pretty darn good. Big salad. I'll do it again.



dang.. now you're making me hungry!

Glad that you enjoyed it!

Maggs


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 Post subject: Re: deer liver
PostPosted: Mon May 03, 2021 9:37 pm 
Field Grade

Joined: Sun Apr 18, 2021 9:39 am
Posts: 30
Location: Illinois
The heart has become my favorite cut of venison over the years.
I'm not very good at preparing and cooking the liver. But it has been pretty darn good a couple of years.
I really look forward to deer heart Fajitas.


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 Post subject: Re: deer liver
PostPosted: Thu May 13, 2021 6:05 am 
Field Grade

Joined: Thu Mar 04, 2021 8:02 am
Posts: 25
I really like the deer liver pate with added chicken meat for a delicate flavor and soft texture. I cook it in pieces, and then grind it in a meat grinder. I just recently bought a new Aobosi meat grinder, but so far I have only been making minced meat for kebabs on it.


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 Post subject: Re: deer liver
PostPosted: Thu May 13, 2021 12:46 pm 
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Joined: Sat Jun 28, 2003 9:14 pm
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Location: 35 miles from Normal, Illinois (as close to normal as I'll ever be)
We don't have any liver at this point. But, i do enjoy it.
As for heart, my grandmother used to make the most amazing dressing stuffed heart.

P.S. When I walked through the door last night, the redhead girl had venison medallions with mushroom cream sauce, grilled asparagus and roasted baby red potatoes ready to serve.

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 Post subject: Re: deer liver
PostPosted: Thu May 13, 2021 2:15 pm 
Diamond Grade
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Joined: Sun Nov 26, 2006 9:04 pm
Posts: 1590
Location: Upstate NY
Turkinator wrote:
Any recipes for deer liver? We slice it thin, season,flour, fry quick,serve rare.


I do the same and really enjoy it. I didn't try the heart for many years. When I finally did, I realized I had been missing out on some excellent table fare for a long time.

I always buy disposable shoulder-length field dressing gloves. When I'm done field dressing the deer, I grab the heart and then pull the glove off inside-out. The heart is now bagged and ready to carry out in my pocket or pack. Same happens to the liver.

One of my friends always says,
"Don't you know you're not supposed to eat the guts?"

:lol:



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