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Non-Cattle Specific Topics
Recipes & Cooking
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<blockquote data-quote="Dave" data-source="post: 1534837" data-attributes="member: 498"><p>Last night I had venison liver smothered in sweet onions and fired potatoes.</p><p></p><p>I skin the membrane off the liver and soak it over night in salt water. Slice it thin and soak/drain it several times. Roll it in flour with pepper. Fry it just enough to brown it. When I flip it I bury it with the onions. Stir the liver and onion together until the onion is done. The only way and kind of liver I like.</p></blockquote><p></p>
[QUOTE="Dave, post: 1534837, member: 498"] Last night I had venison liver smothered in sweet onions and fired potatoes. I skin the membrane off the liver and soak it over night in salt water. Slice it thin and soak/drain it several times. Roll it in flour with pepper. Fry it just enough to brown it. When I flip it I bury it with the onions. Stir the liver and onion together until the onion is done. The only way and kind of liver I like. [/QUOTE]
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