| 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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