Successful Hunt Venison Liver:

There was always a tradition of eating deer liver after a successful deer hunt at deer camp when I was growing up.  Some individuals in our hunting party would actually eat the liver raw while gutting the deer.  On one occasion, after eating raw liver to impress a younger hunter, one member of our hunting party developed a health condition that required a trip to the doctor.  Since then the raw liver eating has stopped.  My father always preferred fried liver and onions, and would not limit this dish to deer hunting.  As a kid I always dreaded the days my dad would cook liver, but as you get older, your tastes change.  I still like things a little more spicy than my old man did, and here is a version of a jazzed up venison liver for the meal after a good day of hunting: 

First, dice up a couple of fresh leeks and garlic cloves from the garden and a shallot if you have one.

Slice up an onion and a bell pepper

Dice up about 4 jalapeño’ peppers (more hot peppers or others can be added to taste).

Place all the diced vegetables into a bowl.

Now slice up your liver into about ¼ inch slices.

Prepare a skillet with olive oil and some butter, and heat to fairly high heat.

Sear both sides of the liver in the oil and butter coated skillet and then add the vegetable mix while lowering the heat.

Add salt and pepper to taste.

The liver is done when it gains a firm consistency.  Top the liver off with some Texas Pete hot sauce, and/or some spicy barbecue sauce.

Enjoy!

The Successful Hunt Venison Liver is best enjoyed with a Gordy’s Martini.