Venison Liver & Bacon


2 lbs. deer liver, sliced 1/2
inch thick
8 slices bacon
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
1 stick butter or margarine (8 T.)

Soak liver slices in milk overnight in refrigerator. Drain and pat dry, discarding milk. In skillet, cook bacon until crisp over low heat. Drain bacon; set aside and keep warm. In shallow dish, combine flour, salt and pepper. Roll liver slices in flour mixture. In heavy skillet, melt butter over high heat. Add liver slices and cook until lightly browned on both sides, about 5 minutes per side. Serve liver topped with bacon slices.

Clete Bellin
Forestville, WI

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.