Big Game Heart or Liver



Posted July 16, 2012 by Camp Cook
Posted in :, Cuisines :
  • Recipe By :
    Camp Cook
  • Prep Time :
    10 min
  • Cook Time :
    15 min
  • Ready Time :
    25 min

Servings

4

Ingredients

  • 1 bottle zinfandel wine
  • 2 pounds heart or liver
  • 2 large onions
  • flour
  • salt
  • pepper

Notes

Drink half the bottle while you think about your hunt and the other half while you're cooking.Since I tend to cook heart and liver the same way, I'm doing two birds with one stone here. What do birds have to do with heart and liver? Finish the bottle and maybe you'll see.Slice the onion and pan fry with half butter and half vegetable oil to a nice golden color and set aside. Slice the heart or liver about 1/2" thick, dredge in flour and fry in the same pan sprinkling salt and pepper on as desired. Turn the meat once and smother with the onions while finishing to desired doneness. I like to keep it pink inside.For a variation, add 1/4 cup sliced shallots to the onion and 1/4 cup cream sherry when the onions are almost done. Continue to cook with the lid off until the liquid has evaporated.

Directions

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