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Delaware Indian Deer Liver With Onions

native, offal, salsa, veal, venison

1 venison liver, sliced
3 cup water
4 tablespoon flour
1/2 teaspoon salt
1/2 cup dry red wine
1/4 teaspoon pepper
4 tablespoon bacon fat
2 cup wild onions, sliced
1 can mushroom soup
1 can water

Trim and wash the liver and slice into 1/4" slices. Pour half of the boiling water over the slices, drain and pat dry. Reepat. On a platter, mix the flour, salt and peppper. Dredge the liver in the flour mixture. Over high heat, heat the bacon fat until blue smoke appears. Add the liver and saute on both sides until lightly browned. Remove the liver with a slotted spoon and set aside. Add the thinly sliced onions and cook until golden brown. Be careful not to burn the onions. Lower the heat, add the mushroom soup, one can of warm water and the liver. Cover and cook for 1 1/2 hours, making sure that the pan does not cook dry. Add 1/2 c. wine just before the liver is ready. Served with mashed potatoes and melted bacon grease as gravy. Source: "Indian Cookin'", compiled by Herb WAlker, 1977

Yield: 1 recipe

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