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–+ servings
deer liver and onions recipe

The Ultimate Deer Liver and Onions

Author: Larry White
A hearty venison liver paired with crispy onion rings and a caramelized onion aioli. Perfect for showcasing wild game offal and using the whole deer.
5 from 9 votes
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Course Main Course
Prep Time20 minutes
Cook Time20 minutes
Optional Soaking Time4 hours
Servings: 4 People

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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!