Italian Style Deer Liver Food

ITALIAN-STYLE DEER LIVER

Steps:

• Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
• Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
• Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
• Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
• Put the liver back in for a minute.
• Serve on top of hot spaghetti and top with remaining parsley.

VENISON LIVER PATE

Steps:

• Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
• Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
• Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
• Serve with those toast slices.

ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)

Steps:

• I use venison of course, but you can use 4 lbs boneless beef roast as well.
• Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
• Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
• Shred meat periodically to maximize flavor, otherwise shred prior to serving.
• Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
• Excellent for buffet style dinners. Delish!

ITALIAN-STYLE BEEF LIVER

Steps:

• Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.