| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Venison liver |
| Salt | ||
| Freshly ground black pepper | ||
| 4 | T | Butter or margarine |
| 1/4 | c | Onion, chopped |
| 1/2 | c | Apple slices, peeled |
| Brown Sugar | ||
| Cinnamon |
INSTRUCTIONS
Slice venison liver into 1/2 inch slices; sprinkle with salt & pepper. Melt 2 Tablespoons butter in skillet. add chopped onion & venison liver slices, & saute for about 5 minutes (overcooking toughens liver.) Melt remaining butter & fry apples in a separate saucepan over low heat until tender & done. Serve liver topped with cooked apple slices sprinkled with brown sugar & cinnamon. Garnish with crisp bacon strips & tomato wedges. Nice wiht freshly baked biscuits. Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@AOL.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 502
Calories From Fat: 402
Total Fat: 45.5g
Cholesterol: 6.8mg
Sodium: 651mg
Potassium: 244.6mg
Carbohydrates: 26.3g
Fiber: 3.3g
Sugar: 19.7g
Protein: 1.3g