| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| Venison liver | ||
| Bacon | ||
| Flour | ||
| Onion | ||
| Salt | ||
| Pepper |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 535
Calories From Fat: 211
Total Fat: 23.4g
Cholesterol: 37.6mg
Sodium: 452.8mg
Potassium: 243.7mg
Carbohydrates: 63.3g
Fiber: 2.7g
Sugar: 1.5g
Protein: 15.6g