Liver and Bacon

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 pound liver pate

12 stripes bacon

Instructions: Slice venison liver into half-inch pieces.

In a large fry pan, fry the bacon. Remove bacon to plate. Pour off part of the grease.

Dip the liver into seasoned flour and fry in hot pan.

The three secrets to cooking venison liver are to do it fast,dot it fast and do it fast. The longer you cook it, the tougher it will get. Fry an amount that can be eaten within a short time and keep the pan going for your second and third batches.



Background: Recipe by: Sandy Thayer

Copyright 1983

Serves: 4

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