There’s something nostalgic about deer liver and onions. A real throwback recipe that’s been passed around deer camp kitchens for generations. This version? It’s not your granddad’s skillet-fried liver.
Not sure where to start with liver? Check out my deer liver guide for tips on how to process and soak them for the best results.
This liver and onions recipe is a few notches above the rest. Every time I prepare it for new hunters, they are shocked by how clean it tastes. Crispy-seared deer liver steaks, golden brown onion rings, and a caramelized onion aioli bring it all together.
Whether you’re hesitant about eating liver or looking for a new way to use the whole liver from your deer, this recipe delivers.
deer Liver Is Better Than You Think
If you’re tossing the liver, you’re missing out. Packed with nutrients, venison liver has a bold flavor and soft texture when cooked correctly. Compared to pork liver or beef liver, venison liver can hold its own, especially when it comes from a healthy, young animal.
While some hunters avoid deer’s liver because of its pungent flavor, that usually comes from age, poor handling, or overcooking. With careful prep and thoughtful seasoning, liver becomes one of the most rewarding cuts from any deer harvest.
How to Prep and Cook venison Liver
Getting deer liver right isn’t hard. It just takes a little prep and the right technique. Here’s how to make it shine in the pan instead of turning out dry and bitter.
1. Rinse, brine, and soak. Before cooking, it’s a good idea to remove excess blood and off flavors. This recipe only calls for a quick soak in buttermilk. However, I prefer to rinse them in cold water, brine, and then soak the liver steaks in buttermilk for a couple of hours for the best results.
This helps pull out any remaining blood and mellows the strong flavor. Especially useful if you’re working with liver from an older deer. After soaking, drain, rinse gently with cool water, and pat completely dry with paper towels.
2. Cut it thick.Skip the thin strips. Slice the liver into 1- to 1½-inch steaks so you can get a good sear without overcooking the inside.
3. Dry it well.Pat each piece dry with paper towels. Moisture will ruin your crust and make the liver steam instead of sear.
4. Season and sear.Dust lightly with flour, season with salt and black pepper, and sear over medium-high heat in a heavy-bottomed or cast-iron skillet.
5. Cook in batches. Don’t crowd the pan. Too much liver at once causes steaming instead of searing. And that means no crust. Use a large skillet and work in batches if needed.
6. Don’t overcook it.
Liver cooks fast. Aim for medium doneness—firm with a little give when pressed, like a medium-rare steak. Usually, just 3–4 minutes per side is all it takes.
Make a and onion liver Sandwich
If you’re tired of deer liver and onions, turning this recipe into a sandwich is the upgrade. The distinct flavor of the liver is perfectly balanced by the sweet, tangy, and creamy aioli, made from caramelized onions, red wine vinegar, and Dijon mustard. It’s a bold flavor profile, and it works.
Add in crispy homemade onion rings, stack everything on crusty bread, and you’ve got a sandwich that’s as refined as it is rustic.
Whether you’re introducing someone to organ meat for the first time or showing off the depth of wild game cooking, this is a great way to start.
Sauce for the liver
This isn’t your average mayo spread. The caramelized onion aioli is packed with flavor and layered with aromatics like garlic cloves, thyme, and rosemary. A touch of honey and a splash of vinegar bring balance.
It’s the kind of sauce you’ll want to keep around. It works just as well on grilled venison heart, venison burgers, or even roasted vegetables.
Onion Rings over Sautéed Onions (Trust Me)
We’re going a different route than the classic pan of sautéed onions. These onion rings are dipped in a light tempura batter and fried until golden brown. It’s a texture game-changer.
Not only do they bring texture, but the sweetness from the onions also complements the deep flavor of the liver beautifully. Just don’t forget to season them right out of the oil and drain on paper towels so they stay crispy.
FAQ: Cooking Venison Liver and Onions
What does deer liver taste like? Deer liver has a rich, earthy flavor profile similar to calves liver or pork liver. Especially when prepared properly and harvested from a young animal.
How do you get the gamey taste out of venison liver?
Soaking it in buttermilk helps remove excess blood and mellow the flavor. Soaking in cold water or whole milk also works, but is less effective.
Can I use frozen deer liver for this recipe?
Yes—frozen deer liver works well as long as it was fresh when frozen and thawed properly. Just be sure to pat it dry and remove any visible blood before cooking to help with texture and flavor.
How long does cooked deer liver last?
Once cooked, venison liver is best eaten the same day. It doesn’t reheat or freeze well, and tends to become dry and grainy. For the best flavor and texture, enjoy it fresh.
What’s the best way to cook venison liver?
Pan-searing in a cast-iron skillet with medium-high heat is one of the best ways. Avoid overcooking and aim for medium doneness to keep the liver tender and juicy.
MORE vENISON RECIPES AND TECHNIQUES
- A Complete guide on deer livers
- Venison Boudin Sausage
- How to Prepare Deer Heart
- Venison Liver Pate
- Braised Stuffed Deer Heart
Lastly, if you try this venison liver recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
The Ultimate Deer Liver and Onions
Ingredients
For the Venison Liver
- 1 Venison liver
- Buttermilk, enough to cover the liver
- All-purpose flour, for dusting
- Salt and black pepper
- High smoke point oil or rendered animal fat
Caramelized Onion Aioli
- 1 medium-sized red onion, thinly sliced
- 2 cloves of garlic, chopped
- ½ tsp fresh thyme, chopped
- ½ tsp fresh rosemary, chopped
- 1 tbsp cooking oil (rendered animal fat, or olive oil)
- 1 tsp honey
- 1 tsp unsalted butter
- ¼ cup red wine vinegar
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Dash of hot sauce
Onion Rings:
- 3/4 cups all pupose flour
- 3 tbsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup chilled sparkling water, or beer
- 1 ice cube
- 6 slices onion, (cut into 1/4 inch rings)
- High smoke point oil (for frying)
For Serving
- Toasted bread (sourdough, baguette, or burger bun)
- pickle slices (optional)
Instructions
Cut and Soak the venison Liver
- Cut the liver into four equal-sized pieces. They should resemble a petit steak.
- Soak liver pieces in the buttermilk for 2 to 4 hours. This removes excess blood and helps mellow the flavor. Make the onion aioli while the liver is soaking.
Make the Caramelized Onion Aioli
- Heat a heavy-bottomed skillet over medium heat. Add oil and onions. Cook, stirring frequently, until browned and tender. Add a little more oil if the onions appear too dry.
- Reduce the heat to medium-low and stir in garlic, rosemary, and thyme. Cook 2 minutes.
- Season with salt and pepper. Add vinegar, honey, and butter. Stir and cook until the liquid has evaporated. Remove from heat and let cool.
- Transfer the onion mixture to a blender or food processor. Add mayonnaise, Dijon mustard, and a dash of hot sauce. Blend until smooth. Adjust seasoning to taste. Set aside.
Cook the Liver
- Discard the buttermilk and rinse lightly with cool water. Pat completely dry with paper towels.
- Season with salt and black pepper. Dust lightly with flour on all sides.
- Working in batches. Heat ¼ inch of oil in a heavy-bottomed skillet over medium-high heat. Add the liver to the plan. Cook for about 3 minutes per side, or until the liver reaches a medium doneness.
- Set to the side and let the liver rest while you fry the onions.
Onion Rings
- Heat oil in a small deep pot or cast-iron skillet to 325°F.
- In a bowl, whisk together the tempura mix and chilled sparkling water. Drop in one ice cube to keep the batter cold.
- Dip onion slices into the batter and fry in batches for 4–5 minutes, or until golden brown.
- Remove and drain on paper towels. Season with salt and pepper.
Slice the Liver and Plate
- Slice the liver into 1/4 in strips.
- Place the onion rings around the liver. Drizzle the caramelized onion aioli over the liver and onion rings. Season with fresh herbs.
- For the perfect bite, place all of the dish components on your fork and enjoy.
NOTES
- Soaking: Soak venison liver steaks in buttermilk andor brine. This reduces bitterness and tenderizes the liver. Especially if it comes from an older deer.
- Best oil for flavor: Use a neutral high-smoke-point oil or rendered animal fat. Bacon fat or pork fat adds rich flavor that complements organ meat.
- Substitutions: Pork liver and beef liver work well in this recipe. Adjust cook time based on thickness.
- Fresh Herbs: Seasoning the deer liver after it has been cooked with fresh herbs like rosemary and thyme brightens the flavors.
