Venison liver: by Mudsock
(you can use this recipe for most livers except water fowl, or chicken).
1. Bag liver as soon as it is removed from the deer, and not in the same bag as the heart.
2. As soon as you get the liver home, wash thoroughly. If you see dark , black holes throughout the outer part of the liver, chances are you need to toss it away. If not, wash in cold water only.
3. Slice liver at a 45 degree angle, and make the slices 1/4-1/2 inch thick.
4. Keep 4 slices out, and saran wrap the other remaining liver pieces, making sure they are air tight, then place in a freezer zip lock and refrigerate for 1 hour before transferring to the freezer.
5. Lay the 4 pieces of liver flat on the cutting board and sprinkle a little Kosher salt on both sides, wrap, and refrigerate for 2 hours.
6. Take the liver out and mix the following in a small bowl.
1 tablespoon Cumin
1/2 teaspoon Tarragon
1 teaspoon Hungarian Paprika
1/2 teaspoon Crushed Black Pepper
1 Large vadalia onion sliced
7. After you mix all the ingredients together, sprinkle on both sides of the liver, and lightly rub it into the pieces.
In a cast iron skillet, if you have one, if not any skillet will work
8. Pour 1/2 cup of Olive Oil into the pan, and place the heat on low heat, place the sliced onions into the pan and cook until semi soft.
9. Place the seasoned liver into the pan, and only cook 3 minutes on each side, then cook 2 more minutes on each side. And it is ready to serve.
10. Take out the liver and a little bit of the onions, not all of them, and cover.
11. Pour 2/3 cups of water into the pan, and turn heat to medium, mixing all the juices and onions into the liquid till it boils.
12. Place 1 tablespoon of corn starch in a 1/4 cup of cold water, mix, then pour into pan and stir until thickens. Then turn off heat.
13. Now you have gravy for mashed potatoes and on top of the liver.