There is much more than just meat on a deer that can be harvested. There is the tender heart which is very good, and there is the liver which is a good source of iron. These two organs are the go-getters. They are very delightful to eat on a cold winter’s night or after a long hunt. When cooking these organs it’s best when it comes fresh out of the deer.

Ingredients:

• 1 deer liver cleaned and sliced
• 2-3 onions sliced into rings
• Lemon pepper
• Garlic salt
• Flour, seasoned with lemon pepper and garlic salt
• Vegetable oil

Directions:

1. Wash the liver under cold water, getting all the hair, blood, and dirt off

2. Slice the liver into 1/2″ slices

3. Have a bowl of seasoned flour ready for the liver

4. Heat a pan of vegetable oil for 7-10 minutes.

5. While oil is heating, slice onions into rings and place in a bowl or plate

6. To test if the oil is hot enough throw a pinch of flour in and if it bubbles and cracks its ready

7. Grab your plate of liver and bowl of seasoned flower with a fork

8. Toss the liver in the bowl covering it good and thick with the seasoned flour

9. Place the pieces of liver in the hot oil and let them fry

10. Fry the liver for 20-25 minutes or until it’s a dark brown and there is no blood running out of the liver

11. When the liver is done, take it out out of the pan and put it on a plate

12. Put the onions in the pan to cook; the used oil from the liver gives them a better flavor (change the oil if desired)

13. Cook onions for a good 15 minutes or until you can easily cut in half with a fork

14. Once the onions are done, mix with the liver and serve with any sides desired