Liver???

SlowElk

Active Member
When i took my oldest daughter to Hunter Ed., the instructor told us to never waste meat, especially the liver. I've never been able to stomach eating liver. The instructor said it was all how you prepared it. He never gave us a recipe. Anyone got any suggestions for preparing liver so that it is palatable? Or, do I cut it in chunks and use it for catfish bait? Thanx in advance!
 

copple2

Active Member
Those are guts...that filter all the bad stuff out of a deers system...leave that crap in the woods.
 

Snoopdogg

Active Member
Not all liver is the same, some just has some seriously stiff smell/flavor. However, I eat mine with the kidney's of my game. I rinse it and pat it dry. Then, I slice it thin or chop it into small cubes (along with the kidneys) and cook it on medium heat in olive oil/bacon grease.

Cook it until all the moisture is gone (you can speed process along by dumping moisture that builds about half-way through) which takes a lot of the "bloody" flavor out of it. Add some seasoning salt to finish it, then put that b*tch in a tortilla and slap some salsa on it and enjoy!
 

eelgrass

Long Time Member
I soak mine in a little salt water for an hour or so to remove as much blood as possible. Then remove all the tough parts, or silverskin or whatever you call it. Salt and pepper and garlic salt and then lightly flour. Fry with a little oil on medium heat and don't over cook. A little pink in the middle is okay too. It will get tough if it's over cooked.

Remove the liver and fry up your onions in the same pan. After the onions are done put the liver back in the pan just to reheat it.

Edit: I used to soak liver in salt water but I forgot that soaking in milk worked better. Just don't use much salt in the water.
 
Last edited:

brutus54

Active Member
Cut in strips ( rinse good ) . Get a gallon freezer or storage bag put a couple inches of flour in it. Then put some season salt, garlic powder, and black pepper to taste. Stick a wet fork in the flour to test the flavor. whip some eggs in a bowl then dip the strips in the eggs then put in the bag of flour. After you have done this to all of the strips go back and dip and flour each strip again. Then fry in your favorite kind of oil. Fried onions in butter with a can of Golden Mushroom soup over the top when done go pretty good with them...
 

stinky

Active Member
What state? In CO, edible meat is the 4 quarters, tenderloin, back-strap and that is it. Organs are not included in that.

Everytime I carry out a liver, I wonder why I did it as I can't get it to cook worth a hoot.

TR said that elk tongue was a delicacy.
 

SlowElk

Active Member
I have no problem with elk tongue. Boiled with bay leaves, sliced thin, with smoked provolone, on a cracker. I could never stand eating liver, even slathered with horseradish. Used to have to eat liver once a week as a kid.
 

eelgrass

Long Time Member
I almost bought some beef liver yesterday at Winco, then I saw they had whole tenderloin on sale for $6.95/lb. so I got that instead.

My dad and I shared a porcupine liver one morning when we were deer hunting. It was pretty strong.
 
I keep all the livers, hearts and tongues fro my big game. for Some reason it seems like the larger the animal the worse the liver ie... Antelope is the best followed by deer and then elk. Moose liver is ok. Soak it in salt water over night, trim off anything that seems like you wouldnt want to eat it. Only leaving the pure meat I save all the trimmings off organs for my dogs. With a little work you will not be disappointed. Both heart and liver sautéed with onions can be quite delicious. Boil your tongues, peel and slice then fry or serve in tacos. If you take the time to do it right I have always thought these were some of the finest meals.
 

Click-a-Pic ... Details & Bigger Photos
Top Bottom