Venison liver and onions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Venison liver | ||
| Bacon | ||
| Flour | ||
| Onion | ||
| Salt | ||
| Pepper | ||
Directions
Salt and pepper the liver and dredge with flour. Fry bacon in skillet until brown; remove from skillet and set aside. Slice onion, separate into rings and saute in drippings; remove from pan and set aside. Brown liver on both sides. Return onions and crumbled bacon to skillet. Pour in a little water and simmer for 5 minutes.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .