Liver Cooking Tip

By A. Sayward Lamb

Here is a helpful cooking tip for those of us who enjoy a good feed of venison liver.

First, slice off the pieces of liver as you normally would making the slices about one half inch thick. Then take each of the pieces you have sliced and slice them again into strips about the size of french-fries. Next, cook some bacon and save the fat. Cut up some onions either into rings or chopped and sauté them in the bacon fat. When the onions are translucent drop, in the thin strips of liver and season to suit your taste. You will find that they will cook much quicker and this makes them more tender than if they were fried with the bigger slices.