Asking For Suggestions!

[Rafter H BBQ]

Hey all, so my son is really getting into hunting… and we’ve taught him to use everything when we harvest an animal!

My question is on elk/deer liver… we have done liver and onions and love that… but want to broaden our knowledge and understanding on other ways to prepare it!

Any suggestions?

 

[SmokinEdge]

Sausage is my first thought.

 

[jcam222]

Some sort of braunschweiger maybe? I love that stuff.

 

[Gonna Smoke]

Liver pudding. I think it's a southern/regional thing, but around here it's available at most grocery stores either stuffed in casings that appear to be 32mm-35mm or into loaf pans and sliced. Growing up when we butchered a hog, dad always made liver pudding with the liver. Here's a recipe that's similar to what he made except he would add cooked rice instead of the cornmeal or maybe in addition to cornmeal.

Liver Pudding Recipe - A Spectacled Owl

Southern-style liver pudding is a surprisingly delicious addition to a hearty breakfast or brunch. Especially popular in North Carolina, this pork-based meatloaf is similar to the sausage patty, but with a smoother texture and a slightly spicy, earthy flavor.

aspectacledowl.com

I have fond memories of eating it pan fried with runny eggs and grits. There are quite a few recipes on the interweb, but this one is close to what I remember him making...

 

[chopsaw]

I love that stuff.

I don't make my own , but I'm a junkie .
Missouri based brand . Great products .

 

[jcam222]

I don't make my own , but I'm a junkie .
Missouri based brand . Great products .
View attachment 727440

Ive had Fricks! Real good

 

[chopsaw]

Ive had Fricks! Real good

Yup . About an hour west of me . I buy the bologna and ham .

 

[DEERMAKER]

Some sort of braunschweiger maybe? I love that stuff.

I second that!

 

[in. pred]

best way i know is in the skillet.

a huge onion cooked in bacon grease with a pinch of ground rosemary and plenty black pepper. cook that until onions have browning edges then remove. lay the liver slices in the skillet and salt them. cook just until done and add the onions back in skillet. man is that awesome and simple!


did you peel the liver? thats an important step some dont know.

 

[archeryrob]

This is how I make Braunschweiger or liver wurst. I have tried smoking and then poaching to finish and I don't think it really made a difference on the fiberous casings. At the bottom I switched the recipe to all meat and used the heart elsewhere. My In Laws love this stuff.

I eat it like hors d'oeuvres on home made rye crackers or Triscut crackers.

German Liverwurst

I had to try a copy of Liverwurst, since I had a deer heart and liver to use up. I am a waste not, want not, kind of guy. I use everything I can find a use for of the animal.

archeryrob.wordpress.com

 

[civilsmoker]

Cross cut it thin and coat with seasoned flour, then egg wash, then seasoned panko, followed by a shallow fry.

Then make up some brown mushroom gravy (you can put onions in it if you want to). IE it will be liver schnitzel. you can put the slices over some toasted sourdough and then some roasted carrots..... YUM!

As a side prep note, once you slice it, soak it overnight in butter milk or just milk to "tame" it down.

 

[Torch&Tone]

Incorporating it into ground meat for meatballs, meatloaf, etc. is pretty easy, or blend it into an otherwise standard ragu (for a more exotic sauce, there's a Filipino one called 'mang tomas' that is worth exploring). If you want to highlight the liver, you can try making mousse/foie gras. Wrap chunks of it in bacon, put on skewers, and grill or smoke. Liver can also just be sauteed or deep-fried and served with a good sauce, of which there are so many options: cherry and rhubarb, honey mustard, creole remoulade, hot sauce & cream cheese...

Pretty much all depends on your palate.