🔵 Deer Liver - Easy & Tasty Venison Liver Recipe - Teach a Man to Fish
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- เผยแพร่เมื่อ 18 ก.ย. 2024
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Deer Venison Liver Recipe, it seems like there are two types of people in the world. Those who like liver and those who do not. If you are one of those who like deer liver and recognizes the dietary benefits of eat liver, this is an excellent recipe video for you. This process for cooking liver results in a clean and tasty liver that is something besides just liver and onions.
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If you try this and like it you will appreciate getting another meal from your efforts in the hunting woods and butler process.
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A method my dad taught me is to soak in salt water in the fridge for an hour, three sets of an hour each. The salt helps draw out the blood
Your video for preparing liver is by far the best one on TH-cam. Thank you SO MUCH for making it and explaining everything!
Thank you for watching!
it sucks. this liver is ruined. its all chopped up. like canned tuna
Good instructional about cleaning up and slicing, the recipe was just a bonus. Tried my first fried venison liver tonight, cleaned up with your instructions. Will try this recipe soon!
Great! I’m glad it worked well for you. 😁
Super helpful, thanks! A friend and I took six deer this year so I have a bunch of liver ready to go!
This was very interesting, thanks for sharing. As a kid we had liver and onions pretty often, me and my dad were the only ones to enjoy it.
I was introduced to it by my Dad too. I think we are obligated to introduce to more young people. It isn’t as common as it once was and it is so healthy.
Thanks!
Thank you too!
Great video, thank you. Just harvested my first buck this morning!
Congrats!!! I remember my first buck too, looong time ago.
Excellent, love seeing more venison liver recipes.
It is a shame to waste it when it it is a from the right deer.
Looks really good. Getting into hunting as an adult and season opens on Saturday. I am going to add some freezer bags to my pack and if I get one I am going to grab the liver and take it with me. Don't know if I will like it or not but it looks good in your video. Hope I get my first deer and can give this recipe a try. I will try most anything once.
Venison liver is the mildest of all the animals i have tried,, if you like liver at all, you will like deer liver!
How did it go?
Absolutely fantastic video thank you
I’m glad you got something in g from it!
Thanks for sharing all this information. I got my first deer 4 days ago, Saturday, the 19th of November, 2022 in Washington state. Second year hunting and never grew up eating wild game. My hunting mentor, my uncle, passed away back in September, he was going to help me with all the ins and outs of how to process wild game, but I regrettably never went hunting with him and lost the opportunity to gain his wisdom, so seeing this video and checking out your channel is invaluable to me. I greatly appreciate it. I didn't grow up eating liver, so I don't know if I like it. Sadly, I didn't realize or know I should have cooked the liver right away. Its been in my spare fridge with all the other meat from my deer. Tried eating some tonight and I couldn't stomach it. The flavor is strong and I think I missed that freshness window.
This is good that you venturing out and learning. There a great many skills you can develop learning to hunt and then cook and preserve your harvest. Be patient with yourself, you’ll get there and errors along the way will be made. If you’ve got any questions along the way, just ask. Me or somebody else can respond.
Congratulatins on your deer!! i still remember my 1st & it was in 1976!!
@@TeachaMantoFish I've already made some lazy/careless mistakes with the liver and some of the grind material. Personally, I have a hard time forgiving myself for mistakes I make, which really deters me from making them again. Thought I had more time to cube up a freezer ziploc bag of grind material and now it's spoiled. Really regretting it. Going to freeze it anyway and use it next year for crab bait. Definitely feel sick for not utilizing the deer to its full potential. Thanks for the words of encouragement and willing to answer questions. Its greatly appreciated.
My husband got his second dear today! I’m working hard to be healthy and helpful for him so your videos are very helpful. You’re easy to understand and follow. Thank you!!
Thank you
Used this video again for today. Great recipe and easy to follow instructions. Thanks.
I’m glad it is working for you.
Deer and other wild game have always been a big part of my diet but I’ve never really considered the organs…but with food costs the way they are now, I’m about to include them. Thanks for an incredibly informative video.
Let us know how it turns out. There are several meals in organs on a deer. Check out our deer heart videos too.
I will indeed ! My oldest son told me he made deer heart chili last season and that it was the best he’d ever had. Thanks again.
@@keithlawrence4952 I've now put deer heart chili in the video production list. Thank you! :)
Thank you for sharing. I just got my first deer yesterday and had my liver in the fridge. It was fun to clean this way haha
Great looking recipe, always looking for new ideas utilizing internal organ meat. Definitely going to try this one, cant wait. We've made some pretty good sausage using liver as well. Thanks for sharing, cheers.
Hey ✌️from Cape Breton,Nova Scotia 🏴
😃 long ways away! ✌️
Well..I've been a hunter for 35 years, I always eat the liver, I just learned something new. I can't believe how easy you cleaned out the blood! How didn't I know this? Lol
🤣🤣🤣
Liver and heart are always what I eat first. It's awesome
Best way to cook deer heart
This same way?
I never at liver until I was offered venison liver in deer camp & was very hungry as a late teen.(1975 or so) .. & have loved it ever since,, Venison is the mildest tasting of all the livers i have tried.. Its a shame more hunters don't utilize this fine nutrition offered by the deer!! Good Video!! Thanks!! It is quite absurd utube don't monitize this type video!!
Oddly enough I find bear to be milder. It's my favorite
I'm a new subscriber and i did like the video now I'm going to watch another one of your videos
Thank you for the receipt. FYI, I love deer liver cooked on the charcoal grill. The way i do mine is to make sure the liver (and heart) is clean (wash thoroughly) along with NO fat and other types of skin (membrane). I cut the meat into strips then soak/seal in a plastic bag or glass bowl for 24-48 hours in barbeque sauce. Place the meat onto the grate and cook then turn every three minutes until the meat is done. Since the meat is sliced thin to medium thickness and is very lean it does not take long to cook. My question is: have you ever tried to cook, clean , eat deer tongue?
Tongue is on my list to try.
@@TeachaMantoFish IF I get the opportunity to get another deer I will try it;. Any suggestions on how to prepare it?
@@billwilliams1842 I’ve not spent time dreaming on that one yet.
Your video is great. You showed me how to clean the liver!!!
Thanks!
Very informative on how to cut it up I also sometimes cut it in chunks boil it then soak it in a jar with some hot peppers for a week or so then enjoy
Nice
this turn out really good made it today 5nov22
Great! I’ve got another liver soaking in milk now.
I'm a traditional liver and onions man, but that looks delicious, i might have to try this recipe
If you do, let us know how it turns out for you. I’m a traditional liver and onions guy too.
Thanks for the informative video! If you weren’t going to eat the liver and heart soon after harvesting your deer, how would you store them? Would you wrap and freeze them the same as meat or is there a specific way to store organs? Also would you rinse them before storing or after you thaw them? This will be my first year ever hunting and my plan has been to do everything myself including the processing/butchering. Haven’t been able to find many answers for these questions. Thanks again!
I've never frozen the liver, but the heart freezes just like normal. I wouldn't rinse before storing. Make sure to check out my heart cooking videos too. That is another organ that gets skipped. Any luck yet?
Looks like a great recipe
It is tasty
Great video - thanks. As you say, if you know what it was, where it came from etc than you are best part there.
Just found you channel… so happy I did…. Always looking to utilize more of the deer… I have minimum cooking experience so I’ve been leery to cook the liver to this point…SUBSCRIBED
Awesome! Did you try one this past season?
Thank You so Much!
I got some deer liver from a young deer at the house can't wait to try this out
Eat it within the first couple of days if you can. Liver goes on a downhill slide quickly, and even frozen it isn't as good as the first 2 o3 days after the kill.
Season is here again. Did you every try the recipe?
Definitely gonna try this
Great! Let us know how it turns out for you.
Best bit I recon part off a Mouchers breakfast! A few wild mushrooms as well!🏴☠️
Well done video. Thanks
Hey friend, just got a nice doe yesterday. We usually grind up all the meat except backstrap and tenderloin for spaghetti, chili, and burgers. Do you think mixing in chunks of the liver would be OK to mix in with the other meat we grind? Also thinking of the heart too, 1st time my son and I saved these organs when field dressing. I'll freeze them for that process in a few days if you think it's OK, got em in the fridge now.. Thanks sir.
It would totally change the flavor. I wouldn't do that. The organ meat flavor is a bit of an acquired taste, some people haven't learned to like it... yet.
@@TeachaMantoFish We didn't do it, had a bit of a funny smell. Thanks for the advice though, better safe than sorry.
Best leave organ meat out of your grind. Lots of fantastic recipes for them. The heart is my favorite piece of meat even about the back straps and tenderloins.
Give all those trimmings to your dog. So much is missing from the kibble and canned food the dog normally gets. And the animal wants it raw, don't cook it, just throw it in the bowl.
I've always cooked the heart and liver for my dog (diced, cooked in crock pot w/water, then I add rice or Dr Harvey's dehydrated veggie mix).. but now I'm trying them for myself :) I usually shoot several deer a year, and none of my hunting buddies keep the organs, so my dog won't go without!
Love it!!💪🏻
Thanks! Very informative. Used this to help with an elk liver
How did it turn out? That must have been giant!
@@TeachaMantoFish It was huge. Sautéed in bacon grease with onions. Used it in spaghetti
@@Jason-cm6uh nice
Thank you . Very please with the presentation.
I'm very glad you liked it. Are you a hunter too?
@@TeachaMantoFish Yes, Whitetail deer, black bear, rabbit
@@SCyr-bx9sn add turkey in there and you’ve just about got everything covered 😂😇
Going to try this on my moose liver I have in the freezer!
Excellent! Let us know how it works out on Moose. That has to be 5 times the size of a deer liver.
I'm going to try this one come fall
ohioflyfisher03 glad you liked it! I see you’re binge watching the channel. Check out the Osso Bucco, it’s AMAZING
😃😂
ohioflyfisher03 Osso Bucco video th-cam.com/video/7dG1l0Ew6VU/w-d-xo.html
Any luck? :)
@@TeachaMantoFish I shot the last liver up and I do have shanks in the freezer for osso bucco. I have to make the carne asada first as it's in the fridge right now
@@timberboy1984 that is great! You e got your meals stacked up. Gotta be careful with those liver hits and a busted gut. Let me know how it all turns out. Is this your first Osso Bucco?
Great looking recipe! I’m going to use it for sure this fall! Straight forward. Great video. I am subscribed!
Thanks!
I decided last year to try the deer liver for the first time. I noticed it looked discolored in a couple areas so I cut into it and it had liver flukes. Really disgusting. I reluctantly left the livers in the woods with the guts this year but I know how healthy they are and how tasty they could be. I’m going to save your video and try again next season.
Younger deer are better, glad you joined the dialogue.
Loved your video! cant wait to try it. keep up the great content.
Robert Hikade thanks Robert. I will keep trying.
My granddad used to make a British dish with mustard worstchieser sauce pan fried.
Nice vid can’t wait for another one
Stay tuned! Thanks for watching
Sofrito should go into the hot pan first. It’s pretty easy to make also all you need is onion bell peppers garlic and olive oil. Should be a few videos on TH-cam about it.
Thanks good vid
I'm glad you enjoyed it!
Got my first deer and ate liver and heart fried in butter... Sliced like 1/4 in... Liver was crunchy like a veggie.. Very mild liver taste.. If not any
I always take my Liver and Heart two beautiful cuts of meat!
Agreed!
I was just gifted a deer liver and heart today from coworker, from hunt yesterday. I've been looking for ideas, thanks. I liked the cutting tips for liver.
Do you throw out the extra bits cut off? Wondering if can make a broth from it for the dogs food.
A dog would love it.
I like. Fried chicken liver and onion with gravy
My dad always said to eat it fresh.. have you ever vacuum sealed and freezed liver to eat later in the year though? That way you have some for spring and summer too
I have not frozen it and eaten it. Always fresh
Harvested a doe and the liver had liver flukes. First time I have seen that. Freaked me out. Is the liver still good to eat . Love liver and hate to toss out anything;but don’t want to eat anything questionable
I wouldn’t
I would like to try elk liver.
me too
Nice video! I was just gifted a few deer liver and processed them. I like to freeze them smaller portions.
One of the livers I had to throw out because it was very fatty and abnormally squishy and had a bubbly appearance. Have you ever seen one like that before?
I haven’t, but trust your senses for sure.
First of all....recipe looks delicious! I will be doing this. 2nd...I was looking at your merch...are the fitted tees the only ones that come in any color other than white? Which one are you sporting in the video?
Mercy is new to the channel, it arrived with crossing the 10,000 subscribers mark so I’m getting used to it as well. I believe the shirt in this video is a one offi ordered from another firm as a trial and in fact not the one on the merch screen. There should be an option of getting the black with white logo that is very similar. I have that shirt too in other videos and it is actually the one I prefer.
Thanks for watching and I hope the recipe works well for you. Come back and let us know. 😃
After the rinsing procedures my liver was really discolored. It turned really pale. My thought is that I rinsed out ALL of the blood. Just like you said, when you hold the sink sprayer to the liver it swelled up and blood ran out. I did this a few times until the water was just pink. Did I rinse too much? I tried a slice, and it tasted ok, but it looks terrible. Thoughts?
Possibly too much rinsing, maybe try letting it drain for a bit.
in Germany we cook it with a little apple too
sounds great
That's a heckuva lot different liver than what I grew up eating!
Not your Dad’s liver and onions, is it. 😀
Such a nice job, man! Thank you for doing this video. Definitely thumbs up!
Very glad you got something from this one. Thx for watching.
Very interesting! How long do you let it in milk?
At least 4 hours, 24 hours is better
If given a chance I'd try it but I don't think I'd ever cook it
It is certainly an acquired taste.
Get some.
I love liver but no matter how its fixed I cant eat venison liver. I put 3-4 deer in the freezer every year and the liver is the only thing i cant eat. I dont know if its geographic location or what, deer around here dont get much grain like the midwestern states so maybe diet has something to do with it.
We always soaked our in salt water overnight
I'm sure that will do a good job of draining out that liver blood too. Any luck yet this season? Check out my heart videos too.
@@TeachaMantoFish two does
@@blubberboy1897 nice work!
Loved it thanks I’ve tried deer liver before and did not like it but this way looks great I’ll be cooking it tonight I’m pumped!👍
Great! Let me know if it passes muster for ya. That’s a tall order for somebody that doesn’t like it.
@@TeachaMantoFish ha I just cooked it for me and my wife and it really came put delicious I’ll never throw away my deer liver 😀 thanks for tbe great recipe !👍
@@candelariosanchez273 that gives me a smile! 😁
@@TeachaMantoFish I’m a new subscriber from south Texas good day my friend looking forward to more ideas from your channel!👍
I would bet that if you take pieces that you're cutting off of that piece of liver and cook them and give them to your pet dog they would love them
I have one picky dog, he doesn't want it.
Who else about lost it when Sony Evans GTA music started playing at the end 😅
I like it raw.
Hardcore!
How long did you soak in milk?
Not long, an hour or two
seems like it would taste just like your sink water.
Nah
Two of my last 4 deer livers were full of liver flukes!
Yeah, don't eat those.
This is my go to recipe for cooking venison liver. Thank you for posting this. Now I will get on my soapbox to address a pet-peeve. I despise the term "gamey". Liver should taste like liver and venison tastes like venison. That being said the blood of all creatures tastes different from one another but "gamey" is a general term that inexperienced people with a limited pallet use simply because of ignorance.
I disagree, gamey is an accepted term used to describe a particular flavor or odor in meat that is harvested in the wild. In fact, those flavors can be as a result of amateur processing or preparation. In fact, someone with a greater degree of skill and experience can make venison taste indistinguishable from beef. Gamey is an accepted term to describe a specific flavor and to dismiss the term is high browed and elitist. Some even like the flavor of “gameyness”.
gamey (ˈɡeɪmɪ) or gamy
adj, gamier or gamiest
1. having the smell or flavour of game, esp high game
"Gamey" is what they call anything that doesn't taste like beef, pork or chicken. I agree that it is used often from lack of experience of ever having eaten game meats.
"Gamey" pure and simple, is an ignorant term. Don't be afraid of the term "ignorant", it's not really an insult. I stand by what I say.
The only way to make venison "taste indistinguishable from beef" is to disguise the meat by adding beef broth or beef or spices/flavoring commonly used with beef. Frankly I like the flavor of venison meat, be it heart or liver or any other part of the animal AND I want it to be distinguishable.
Why would I go through the motions of getting a license, hunt clothing, bows and arrows, practice shooting, stalking the animal, dispatching the animal, gutting, skinning processing and freezing the meet???
Otherwise I would simply cook and serve BEEF! "Accepted term"? LOL, whatever you say boss, I don't accept it... @@TeachaMantoFish
Right?!? I mean, "lack of experience" is the epitome of ignorance! I think I hurt his feelings with that word...@@eatiegourmet1015
Ok so I cleared out the blood and it turned light brown before my eyes. Should I be worried
If you gut feeling say yuck, don’t eat it. That natural survival instinct kicking in.
What state do you live in? I question that statement. That no deer diease is there. I know I could wrong
I’m looking at my area’s reports, CWD isn’t everywhere.
Found a new trick
SERIOUS! Make sure that liver gets to 160 or better. A good friend of mine is in liver failure for not cooking a liver fully and eating it in the medium rare stage. It's not a common illness, but it's not worth the risk with wild game. If you've ever seen a 2" liver fluke and some other conditions in coyotes and various wild critters then you know exactly what I mean.
Agreed, med rare liver doesn't even sound good.
@@TeachaMantoFish Lol people will do it though. My neighbor across the road still eats his that way.
@@entrepreneursfinest I know there are people that will. I’ve even heard a story about a pair of brothers that would take a bite out a fresh Jill’s liver in the field. They died and the autopsy said they were riddle with parasites.
@@TeachaMantoFish I've heard of that. I'm a huge fan of liver and the deer around my area have always had healthy liver until about two years ago. Every single one this year has had tracks in it and one had a fluke nearly as wide as my index finger. I was completely let down because I usually look forward to that just as soon as the deer is cleaned!
@@TeachaMantoFish Did y'all have a pretty good season? Weather has been very strange in central Louisiana this year and has had everything a bit off.
The music when you added the garnish cracked me up for some reason...it just felt like you were trying to convey that this was like a religious experience or something.
🤣
Supposed to convey mmm mmmm mmmm
Used your advice too while prepping a Deer liver. Never had it before so I'm hoping for the best.
@@lonniejamesgames let us know how it turns out.
@@TeachaMantoFish Haha I'm actually not a fan of Liver. I tried really hard but the smell and the taste are just not for me. I don't know that I'll ever be able to stop smelling that liver. I still get like ghost smells where I'm like....what the hell...why do I smell that deer liver? Is it on me? lol
2:10 is when he starts
Good link
Your eyes 👀
I’m pretty sure I harvested the liver but can’t guarantee it. It’s big and purple but it wasn’t in the middle of the organs. Oops
Could be the spleen, but it usually is a bit more mottled.
@@TeachaMantoFish is the spleen huge? I think I left the liver behind. I went back and checked where we did the field dressing
@@DS-qw1tp yeah, it’s big, but not as big.
lol all you did was cover the taste of it with a ton of Goya
LOL, can't hide the flavor of liver.
Really enjoyed the video. Still leaving the liver in the gutpile. No offense...
No offense taken, it isn't for everybody. If you're a fisherman, I've also heared that they make great catfish bait when cut into cubes. I'll be verifying that myself sometime soon.
You could always give it away that’s what my friends do. They give them to me lol.
I eat it but I don't really care for it
I do
I always laugh at the YT commies😂
Venison Carne Asada, one of the best recipes in my arsenal! th-cam.com/video/nYagnjqOnYY/w-d-xo.html
@Bob Hartlee 😂. No I did not! Bambi’s sister!
I guess I am quite randomly asking but do anyone know a good place to watch new movies online?
@@isaiahreuben9251 Not sure
@@TeachaMantoFishwhere can I order some venison for Christmas
I would not support your channel unless you are having deer checked for diease.
Not an issue where I am (no CWD). Also you cook it, kills parasites. As stated in the the video, you are inspecting for abnormalities throughout ( parasites, infections, disease, necrosis). It part of the butchering process. You don’t just blindly eat raw meat. It is informed and controlled. If you have learned what to look for, do not attempt. It is safe though, I’ve not heard of cases of sickness in my area. It is far safer to butcher your own than rely on factory farms and total strangers to keep you safe.
I'm currently headed to bed, after searching for a few videos on cleaning and cooking the liver and heart. I liked your video and may patron myself tomorrow, in my rushing routine towards the hell which is my career. I currently have both organs soaking in buttermilk until I get home from work tomorrow. Thank you for putting this video together.
I think everybody’s careers are in a hell spiral right now! I’m glad you liked the video and would love to have you as a patron. I’ll cook whatever you ask for.
@@TeachaMantoFish I had a very busy day and my heart and liver is still in the buttermilk bath. I'm burnt out and figured I'd cook them tomorrow instead, which will basically be 48 hours in the Milk bath by the time I cook them. Will this ruin them or will they be fine, so long as I don't go any longer than that?
@@TeachaMantoFish Also, I signed up to your patreon page.
🤢🤮🤢🤮🤢🤮
so good