1
venison liver, sliced
3
c water
4
tb flour
1/2
ts salt
1/2
c dry red wine
1/4
ts pepper
4
tb bacon fat
2
c wild onions, sliced
1
can mushroom soup
1
can water
Trim
and wash the liver and slice into 1/4" slices. Pour half of the
boiling
water over the slices, drain and pat dry. Reepat. On a platter,
mix
the flour, salt and pepper. Dredge the liver in the flour mixture.
Over
high heat, heat the bacon fat until blue smoke appears.
Add
the liver and saute on both sides until lightly browned. Remove the
liver
with a slotted spoon and set aside.
Add
the thinly sliced onions and cook until golden brown. Be careful not
to
burn the onions. Lower the heat, add the mushroom soup, one can of warm
water
and the liver. Cover and cook for 1 1/2 hours, making sure that the
pan
does not cook dry. Add 1/2 c. wine just before the liver is ready.
Served with mashed
potatoes and melted bacon grease as gravy.