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View Full Version : Deer Liver, heart, tenderloin



versifier
11-17-2005, 03:31 PM
Here's the deer camp basic:
First, fry up some onions and peppers together (with maybe - see below - a little white pepper, basil, oregano, garlic - yes, I'm Italian :-P ) until the onions are translucent, and put them aside. Slice pieces to 1/2" thick and heat up a well-seasoned Griswold until a little water flicked into it turns instantly to steam. Toss the pieces in so all are in contact with the cooking surface. Each side should be in contact with the heat for no more than 60 seconds each time, flip three times so each side gets hit twice. Serve with onions, etc, over them. Unless you know your victims well, let everyone put their own salt, pepper, whathaveyou sauce on themselves. (The point being that one person's idea of just enough of something is usually just enough to gag the next, especially if the first person's had a few). The idea is to cook them quickly and they'll dissolve on your tougue (even from a tough old buck) - but if you overcook them you'll end up with tire patches (even from a sixty pound skipper). 8)

fourarmed
11-17-2005, 07:07 PM
There is wisdom in this recipe that everybody who cooks venison should memorize:

THE LONGER YOU COOK 'EM, THE TOUGHER THEY GET.

DwarvenChef
11-17-2005, 08:17 PM
A quich sear is all you need to make em taste great [smilie=w: