1 deer liver, sliced thin (A young deer is best)
1 cup flour, seasoned with salt and pepper
2 large onions, sliced
1/3 cup cooking oil
Place seasoned flour on large piece of waxed paper. Heat 1/3 cup oil in large fry pan over medium heat. Add the onions and fry for about five minutes. Push onions to one edge of pan. Coat liver pieces with flour and fry for two minutes each side. Don’t overcook, or liver will be tough.
Transfer to pre-heated platter and keep warm until all meat is done. Served with onion and mashed potatoes. One liver will serve 6 to 12, and is a good way to celebrate the first harvest of opening day.