Ingredients:
2 lb. venison liver, sliced in 1/4″ slices
1-1/2 c. milk
1/4-1/2 c. butter, divided (you may use other frying oils if preferred
2 c. sliced onions
2 c. all-purpose flour
2 T garlic powder
1/8-1/4 t. salt (to taste)
1/8-1/4 t. pepper (to taste)
Prep time: 1-2 hours
Directions:
Gently rinse liver slices under cold water, and place in a medium bowl. Pour milk over the liver and make sure the liver is completely submerged. Let soak up to an hour or two. Stir from time to time to ensure all liver gets soaked well. This process removes the bitter flavor of the liver, so it is necessary that the liver soak at least one hour.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions and set aside.
Add the remaining dry ingredients in a bowl or battering pan. Take the liver slices from milk and coat in the flour mixture. Place into the pan with remaining butter and fry approx 4 minutes. Turn over and fry another 4 minutes. It is important to leave it slightly pink on the inside, and not to cook it to well done. After all the liver slices have been fried, add it back to the pan and add onions.
Cook just a little longer to meld the flavors together. Serve hot.
