Pulling the liver from a deer when quartering in the field using the gutless method can be a little tricky so I don't always do it. When I do, I usually do the typical liver and onions dish. I took the time to get the liver out of my doe this Saturday and decided to do something a little different just for a change of pace.
I essentially follow this method for preparation:
The recipe he has at the end of the video looked pretty good. I didn't have the GOYA Sofrito he used so I just add-libbed. I started by tossing the venison in flour seasoned with salt, pepper and cayenne pepper. I then cooked down some mushroooms, onions, green peppers and a few bannana peppers until they just started to soften. I added a little marinara sauce we had left over as well as a can of tomato paste.
I cooked it all down for a few minutes, turned up the heat and created a space in the middle of the pan to toss in the liver. I seared it for a few minutes then mixed it all together and covered for about 5 minutes, until the liver cooked through. Liver gets tough when overcooked so don't overdo this step.
In hind sight the final product would have been excellent over spaghetti or rice and will be what I do next time but, it was still pretty good just eating it straight.
Sorry for the blurry pic. I had to snap it quick before my son filled his plate with seconds.
I essentially follow this method for preparation:
The recipe he has at the end of the video looked pretty good. I didn't have the GOYA Sofrito he used so I just add-libbed. I started by tossing the venison in flour seasoned with salt, pepper and cayenne pepper. I then cooked down some mushroooms, onions, green peppers and a few bannana peppers until they just started to soften. I added a little marinara sauce we had left over as well as a can of tomato paste.
I cooked it all down for a few minutes, turned up the heat and created a space in the middle of the pan to toss in the liver. I seared it for a few minutes then mixed it all together and covered for about 5 minutes, until the liver cooked through. Liver gets tough when overcooked so don't overdo this step.
In hind sight the final product would have been excellent over spaghetti or rice and will be what I do next time but, it was still pretty good just eating it straight.
Sorry for the blurry pic. I had to snap it quick before my son filled his plate with seconds.