YUM...

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Smokey Joe

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Liver Night! Yay! Found a pkg. of deer liver in the freezer, this week. Oh, Boy! Thought it was long gone!

Thawed it out, and tonight Mrs. Smokey Joe (bless her) fried bacon, then onions, then the liver, while the potatoes were boiling. As a new thing, she put some fresh thyme from the garden in with the onions.

Anyhow, heaven on a plate, as usual. There was a slice of liver left, a slice of bacon, some onion, and some potato, so I combined those for her lunch tomorrow, prior to washing out the frypan.

The thyme was a nice extra touch. The usual seasoning @ chez Smokey Joe for liver dinner is pepper and butter on the potatoes, plus the salt the bacon brings to the mix.

We gave the cat a 1x1" piece, raw; he thought that was wonderful.

So, ha ha ha on all you liver haters out there. :D

BTW, the trick with liver is not to fry it one second longer than just barely done. When it quits being red inside, and giving off red juice, it is DONE, take it off the heat. Most people who hate liver have only had it hard-fried, which vulcanizes it to utter inedibility, IMHO.
 
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Your post reminded me of another discussion (on a different forum) about eating deer liver. If I recall correctly, a group of hunters got sick after eating deer liver. It seems that in that case, the deer had been eating a certain variety of acorns that are toxic to humans and the toxins accumulated in the liver.

Anybody know of what this type of oak might be?
 
I never heard of the acorns them self. I would lean towards the fungus that grows on grains which was the source of many dog deaths from tainted corn.
Brent
 
Most people who hate liver have only had it hard-fried, which vulcanizes it to utter inedibility, IMHO
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Spoken like a true liver-lover. Sorry, it just don't work for me. I have had it multiple ways, always willing to try someone's "special" recipe - until I realized I just don't like it.

I can tolerate it, expecially with a tall glass of decent whisky over ice. :p
 
I love liver... any liver! So long as it ain't shoe leather tuff!
chicken livers are the finger food variety to get me by!
Brent
 
Fellow non-zombie humans:

My sources indicate that there are zombies living covertly among us, waiting for the great zombie uprising (which I've been trying to warn you people about for years now). Anyway, these covert zombies will often mask their human-flesh-eating urges by consuming organs of other animals. Like, for example, liver. Hm. Liver, huh?!? You really seem to like that liver, dontcha Joe?!? Had any urges to munch on some fresh human flesh lately? Hmmmm......

:D

(Just jokin', Joe. You go right ahead and enjoy that liver if it makes you happy. :))
 
If the liver is still partially frozen, it's easier to slice it thin.

Soaking liver in milk for 1/2 hour helps reduce the uric acid bite.

Toss in some fresh sliced fennel with the onion and bacon.
 
Yeah you're a liver lover alright. Used to love it years ago, but as already mentioned, anything toxic that the deer might have eaten ends up in the liver, so none for me or the dogs anymore. I had a truly delicious deer roast the other day though.
 
The liver is an amazing organ...

I understand that it performs over 400 chemical functions for the body. One of those is to process and break down and get rid of toxins, not store them.

Oak toxin: That'd be tannic acid, I expect. Oaks are high in that. Mebbe some more so than others. A large amount of tannic acid isn't good for most critters. You'd be able to taste it, and you'd spit out the first bite.

Spoiled corn: That'd be a fungus, I believe, which produces something called aflatoxin. It gets in peanuts, too. It's not good for who or whatever eats the corn. More than a little bit, and you wouldn't be eating the deer who ate the corn, because they'd have died of the aflatoxin.

Been eating liver all my life, every kind of critter I've hunted, plus domestic. My mom cooked it for my family when I was growing up, and my wife's family always ate it so of course we cook & eat it now.

But, I have nothing against liver-haters. I hunt with some "organophobes," who never eat any of "those disgusting guts," so I often come home with double and triple livers and hearts. Gizzards, too, when it's ducks or geese. I do not regard this as a problem.
 
I Love Liver but...

...my wife is a liver fanatic. Especially when she was in a family way. I spent many an evening "hunting" for liver in town. Beef liver, calves liver, fried chicken livers is an all time favorite.

Apparently you crave it a great deal if you're iron deficient. Which she commonly was during those times.

I was just thinking...she's been asking for liver again lately.:eek:
 
Doctors required me to eat lot's and lot's of liver after a splenectomy as a young lad. At first they thought raw liver was the way to go, but I resisted enough that they agreed that lot's of cooked liver would work. I ate calf's and chicken liver several times a week for what seemed like years, so La Maison du Grymster doesn't offer it.
 
Can't say I'm a fan. The smell actually turns my stomach a bit when it cooks. Nothing else quite has that heavy, cloying odor as pan-fried liver.

I do occasionally partake in liverwurst though. Seems like most organ meat is quite good when used as a flavor, but I don't care for it full force. Heart meat in coney sauce and gizzards in stuffing are both excellent.
 
Its better than most other livers I've tried.

But I do love liver in general. Nothing better than that melt in your mouth flavor. I love deer liver fried with onions but I also like to cut it into strips, dipping them in some beer batter and deep frying them...
 
You convinced me to pull out a vacuumed bag of venison liver and give it a shot tonight. I've never cooked it before, but I couldn't throw it out last fall. Such a pretty purple.
 
Nevermind....foul smell!

I think I got sum purdy bad freezer burn. Next year I won't wait so long. Doggies gettin' venliver tonight.
 
Medical Miracle?

I grew up on a small family farm. My father raised a few cows mainly for personnal consumption. He would butcher one every three or four months. It took a while to get most of the meat back due to all the processing requirements. However, the organ meats were availabe immediately.

Right before one of the butcherings, my dad's sister was diagnosed with ovarian cancer. She had to go through chemotherapy for treatment. This caused her to become very anemic.

Anyway, my dad went ahead and butchered a steer. He took the liver and gave my aunt half of it. Now, this liver was not the same as store bought beef liver. My dad fed his cows an all natural diet.

My aunt took the liver and consumed some of it everyday. In one week, her blood counts had completely reversed themselves, she was no longer anemic. Even her doctors were amazed.
 
Anyway, my dad went ahead and butchered a steer. He took the liver and gave my aunt half of it. Now, this liver was not the same as store bought beef liver. My dad fed his cows an all natural diet.

My aunt took the liver and consumed some of it everyday. In one week, her blood counts had completely reversed themselves, she was no longer anemic. Even her doctors were amazed.
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:cool:I believe it roy. It's amazing what a proper diet will do, if we eat a variety of natural foods. Liver has gotten a bum rap from the cholesterol police. Nothing can help boost your blood count better and cows fed a natural diet, as opposed to being confined and gorged on a corn only diet, have much higher quality organs. The same goes for wild game, much better for you than the grocery store meat.
 
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