Sautéed Liver, Onions, and Bacon
Try this recipe with fresh elk or other game liver. It's easy to prepare by campfire in a heavy skillet. If the liver is frozen and makes its way to a kitchen, it will still be quite good.
Slice liver very thin. Keep refrigerated until ready to use.
Fry bacon until crispy and brown. Set aside.
Sauté onions in bacon grease until wilted and slightly browned. Remove with a slotted spoon and drain on paper towels.
Sauté liver slices over high heat, searing for about a minute or less on each side.
Serve liver topped with onion and 2 slices of bacon per person.
Elk and Deer Liver
Liver is very perishable. It needs to be eaten fresh or packed in ice and frozen to eat another time. Slice the liver into 1- or 2-pound pieces so that a very large piece of liver (3 or 4 pounds for a medium-sized deer and 6 or more pounds for a medium-sized elk cow) does not go to waste.
1½ pounds elk or venison liver
8 strips bacon
2 onions, sliced