Sauteed Venison Liver with Apple Slices
Yield
4 servingsPrep
10 minCook
20 minReady
35 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
venison liver
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | tablespoons |
butter
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| ½ | cup |
apples
slices, peeled |
|
| 1 | x |
brown sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
venison liver
|
* |
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6E+1 | ml |
butter
or margarine |
|
| 59 | ml |
onions
chopped |
|
| 118 | ml |
apples
slices, peeled |
|
| 1 | x |
brown sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Slice venison liver into ½ inch slices; sprinkle with salt and pepper.
Melt 2 Tablespoons butter in skillet.
Add chopped onion and venison liver slices, and sauté for about 5 minutes (overcooking toughens liver).
Melt remaining butter and fry apples in a separate saucepan over low heat until tender and done.
Serve liver topped with cooked apple slices sprinkled with brown sugar and cinnamon.
Garnish with crisp bacon strips and tomato wedges.
Nice with freshly baked biscuits.
