Old Timber Outdoors
Thin slices of deer liver with caramelized onions in a cast-iron skillet
Illustration
All recipes Deer liver

Venison Liver and Onions

Thin slices of fresh deer liver seared quickly and smothered in soft caramelized onions.

4 servings35 min hands-on1 hr 45 min total

Stove and oven or campfire · Dinner, Breakfast

Skill: Some experience

Untested draft

Ingredients

  • 1 lbDeer liver, sliced 1/4 inch thick
  • 2 largeOnions, thinly sliced
  • 1 cupMilk, for soaking
  • ½ cupFlour
  • 3 tbspButter

You'll need

Cast iron skillet, Instant-read thermometer.

Leftovers

Serve right away. Use fresh liver within 1 to 2 days of harvest, or freeze it.

Method

  1. Soak the liver slices in milk in the refrigerator for 1 hour. Pat dry.
  2. Cook the onions slowly in 2 tablespoons butter until soft and golden, about 20 minutes. Move them to a plate.
  3. Dredge the liver in seasoned flour. Sear in the remaining butter over medium-high heat, 2 to 3 minutes per side, until 160°F inside.
  4. Pile the onions over the liver and serve.
Cook to 160°FCook liver through to 160°F. Thin slices get there in a couple of minutes per side.
  • Use liver only from a deer that looked healthy and was handled cleanly. Consider CWD testing first.

Food safety sources