Venison liver and onions

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, .

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