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The Plea: Remember the Liver

When my dad was teaching me to hunt deer, he’d run through a checklist before we left the house. License? Got it. Cartridges? Yep. Deer drag? Uh-huh. Empty plastic bread bag? Of course. How else was I to carry home that once-a-year treat: fresh venison liver?

I still pack a bag for liver, but I seem to be the exception judging from the strange looks I get from my hunting companions as I reach into the entrails of their field-dressed deer to pluck that glorious purple slab out of the pile.

Liver, once an American staple, now has an image problem. Maybe it’s because a generation only knows the dish from Mom’s frying a nasty old cow’s liver until it had the texture of a hunting boot. Which is too bad, since venison liver, served slightly pink inside, is packed with flavor and a traditional way to celebrate a successful hunt. I’ve eaten it as a family meal at home, as a snack at camp, and grilled over a fire on a mountainside as the buck it belonged to lay next to me, cooling in the snow.

Our increasingly timid tastes have hurt liver’s popu­larity. Hunters should be more adventurous. If you’re the type who loves grilled chicken breast, there’s not much I can tell you other than, if you’re not going to take the liver, do you mind if I do?

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from shotgunlou wrote 4 years 4 weeks ago

My mom did the EXACT same thing to cow liver. I still ate it but now as an adult I know what was wrong with it. I love my meat rare tomedium rare. My fathers version of grilling was burning burgers on a frying pan on the stove. I've had to learn from others the real way to cook meat.

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from Hoyt187 wrote 3 years 36 weeks ago

oooh yeah fresh deer liver sliced about a 1/2 inch thick sauteud with garlic butter ,mushrooms, and onions. Served with crispy bacon its a meal for kings that can be made over your campfire.

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from shotgunlou wrote 4 years 4 weeks ago

My mom did the EXACT same thing to cow liver. I still ate it but now as an adult I know what was wrong with it. I love my meat rare tomedium rare. My fathers version of grilling was burning burgers on a frying pan on the stove. I've had to learn from others the real way to cook meat.

0 Good Comment? | | Report
from Hoyt187 wrote 3 years 36 weeks ago

oooh yeah fresh deer liver sliced about a 1/2 inch thick sauteud with garlic butter ,mushrooms, and onions. Served with crispy bacon its a meal for kings that can be made over your campfire.

0 Good Comment? | | Report

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