Text 13409, 43 rader
Skriven 2011-07-14 18:50:00 av Dave Drum (1:124/311)
Ärende: GAME 616
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Delaware Indian Deer Liver w/Onions
 Categories: Venison, Offal, Wine, Vegetables, Pork
      Yield: 4 Servings
 
      1    Venison liver; sliced
      3 c  Water
      4 tb Flour
    1/2 ts Salt
    1/2 c  Dry red wine
    1/4 ts Pepper
      4 tb Bacon fat
      2 c  Wild onions; sliced
 10 3/4 oz Can mushroom soup
 10 3/4 oz Can water
 
  Trim and wash the liver and slice into 1/4" slices. Pour
  half of the boiling water over the slices, drain and pat
  dry. Reepat. On a platter, mix the flour, salt and peppper.
  Dredge the liver in the flour mixture. Over high heat, heat
  the bacon fat until blue smoke appears.
  
  Add the liver and saute on both sides until lightly browned.
  Remove the liver with a slotted spoon and set aside.
  
  Add the thin sliced onions and cook until golden brown. Be
  careful not to burn the onions. Lower the heat, add the
  mushroom soup, one can of warm water and the liver. Cover
  and cook for 1 1/2 hours, making sure that the pan does not
  cook dry. Add 1/2 c. wine just before the liver is ready.
  Served with mashed potatoes and melted bacon grease as
  gravy.
  
  Source: "Indian Cookin'", compiled by Herb Walker, 1977

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