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I make it the same way as mom’s beef liver posted also on this site..

1 large deer liver

1/2 onion

self rising flour





take your harvested liver from the deer

and wash, slice and bag into freezer bags. date and freeze. When ready to use let thaw out naturally.. no microwave thawing at all.

once completely thawed your ready to go.

Beat your liver till good and tender on each side (beat it to death lol)

Wash each piece under cold water and roll heavily in flour on plate,

put in hot skillet with oil and  say 2-3 Tbsp butter.

fry for a few minutes.. stand over it.. it doesn’t take long for liver to get done..

salt and pepper,  after liver is fried,  take  pour over liver a cup and 3/4  of water.. pour a  little bit at a time I don’t measure  stir.. makes a bit of a gravy salt and pepper again put cut up whole onion over top and turn heat all the way down to warm/simmer and put lid on … now if you don’t get much gravy you can always add a bit of cornstarch to a cup and add a tad water and add to pan will fix the problem.. but you shouldn’t have to do that..



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