Italian Style Deer Liver Recipes
ITALIAN-STYLE BEEF LIVER
My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.
Nutrition Facts :
ITALIAN-STYLE DEER LIVER
I found this on a German website and changed it a bit for what I had around. It is quick, pretty easy and delicious. I think you could make the recipe with liver from other game as well, maybe even beef or pig liver if it is fresh enough. Serve on top of hot spaghetti. I think it isn't necessary for you to serve with cheese, the sauce is rich enough
Provided by Tea Girl
Categories Sauces
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
- Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
- Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
- Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
- Put the liver back in for a minute.
- Serve on top of hot spaghetti and top with remaining parsley.
Nutrition Facts : Calories 501.9, Fat 23.1, SaturatedFat 3.2, Sodium 130, Carbohydrate 27.1, Fiber 3.4, Sugar 7.2, Protein 3.5
ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)
I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : )
Provided by lisa_charli
Categories Deer
Time 5h10m
Yield 6 hoagies, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- I use venison of course, but you can use 4 lbs boneless beef roast as well.
- Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
- Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
- Shred meat periodically to maximize flavor, otherwise shred prior to serving.
- Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
- Excellent for buffet style dinners. Delish!
Nutrition Facts : Calories 48.1, Fat 0.6, Cholesterol 0.5, Sodium 1310.9, Carbohydrate 5.5, Fiber 0.9, Sugar 1.7, Protein 2.1
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