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Prep Time: 1 Hour
Yields: 4-6 Servings

Nothing is better served at camp breakfast than smothered liver and onions over a plate of hot grits and fried eggs. There is no way to make better use of fresh venison liver than with the technique offered in this recipe.

1½ pounds venison liver, sliced
10 slices bacon
2 tbsps vegetable oil
salt and cracked black pepper to taste
granulated garlic to taste
2 cups lightly seasoned flour
2 onions, thinly sliced
3 cups venison or beef stock (see recipe)

In a large sauté pan, cook bacon until fat is rendered and bacon is crisp. Do not scorch the drippings. Remove bacon and set aside to drain. Add vegetable oil to bacon fat and heat over medium-high heat. Season liver slices with salt, pepper and granulated garlic then coat in seasoned flour, shaking off excess. Sauté 6-8 pieces of liver at a time, making sure not to overcrowd the skillet or burn the fat. Cook 3-5 minutes or until golden brown on each side then remove and keep warm. Continue until all of the liver has been browned. Into the pan drippings, add onions and sauté until wilted and slightly browned. Add stock and bring to a rolling boil, scraping up all drippings. Reduce to half volume. The stock should be thickened with the flour that remained in the skillet during cooking. Return the liver to the skillet and heat thoroughly. Serve liver with a generous portion of onions. Crush an equal amount of bacon over each serving and serve immediately.

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