Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Venison liver |
| \N \N | Bacon |
| \N \N | Flour |
| \N \N | Onion |
| \N \N | Salt |
| \N \N | Pepper |
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, .