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PostPosted: 09 Nov 2014, 02:34 
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Just had this 2 nights ago. Thin slice deer liver 1/4", rinse well again. Dredge in seasoned flour, Greek a seasoning. Onion and garlic powder, little sea salt to taste, fresh ground pepper. 1/8"bacon drippings over medium heat. Brown both sides nicely only turning once. Set aside to cool and rest. Toss rough chopped onion into the little drippings thats left and wilt. We had ours with bacon fried taters with the jackets on. Worchestershire and country bobs drizzled over all of it. My oldest and i ate 2 1/2lbs of lîver at one sitting cooked this way.

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PostPosted: 12 Nov 2014, 19:47 
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:cry: I try liver every so often and it still gags me! I am glad some folks find it to their liking. :wink:

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PostPosted: 13 Nov 2014, 23:57 
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Swamp your probably in the majority but deer liver is lighter and sweeter then "calf liver". A lot of livers palatability is based on how its cooked and how long it cooked. Fine line between liver sushi and shoe leather. I do chicken livers n gizzards too plus hearts. Low n slow with a good breading ..

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PostPosted: 14 Nov 2014, 07:07 
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Oh yeah, I can go the fried chicken gizzards but that's about it.

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PostPosted: 23 Nov 2014, 04:29 
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Hard to beat a plate of hot outta the oil chicken gizzards! Making Haggis next weekend. I'll post the recipe we came up with.

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