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<blockquote data-quote="KDM" data-source="post: 271726" data-attributes="member: 314">If Mrs. KDM makes fresh deer liver and onions...........I'll give you one of them &quot;football&quot; injuries if you get between me and the table.&nbsp; Any other liver is fish bait IMO.&nbsp; For deer liver, she cuts the liver in 1/2 inch slices from top to bottom and cuts the &quot;skin&quot; off&nbsp; the outside.&nbsp; Rolls the slices in a mixture of flour, salt, and pepper and fries them in butter.&nbsp; The liver MUST STAY PINK IN THE INSIDE so don't overcook it!!!&nbsp; The onions are sauteed in a separate pot with butter to be served on top of the liver.&nbsp; Unfortunately, I only get one or two meals of this per year, which is why I get &quot;Beastly&quot; when mama makes it. (Grin)P.S.&nbsp; Mrs. KDM read this and mentioned I forgot a few things.&nbsp; There's a shocker.&nbsp; Anyway, she said to use some &quot;season all&quot; in the flour mixture and after the first flip of the liver you need to add some lemon juice to the pan and then finish cooking.&nbsp; All I know is it's GOOD GOOD GOOD when she's done.</blockquote>

[QUOTE="KDM, post: 271726, member: 314"] If Mrs. KDM makes fresh deer liver and onions...........I'll give you one of them "football" injuries if you get between me and the table. Any other liver is fish bait IMO. For deer liver, she cuts the liver in 1/2 inch slices from top to bottom and cuts the "skin" off the outside. Rolls the slices in a mixture of flour, salt, and pepper and fries them in butter. The liver MUST STAY PINK IN THE INSIDE so don't overcook it!!! The onions are sauteed in a separate pot with butter to be served on top of the liver. Unfortunately, I only get one or two meals of this per year, which is why I get "Beastly" when mama makes it. (Grin) P.S. Mrs. KDM read this and mentioned I forgot a few things. There's a shocker. Anyway, she said to use some "season all" in the flour mixture and after the first flip of the liver you need to add some lemon juice to the pan and then finish cooking. All I know is it's GOOD GOOD GOOD when she's done. [/QUOTE]

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