Venison Liver & Bacon



Ingredients:

2 lbs. deer liver, sliced 1/2
inch thick
Milk
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

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