1/2 cup red or white wine
1/4 cup port
1 tablespoon half-and-half or cream
4 tablespoons cold b.u.t.ter, cubed
Balsamic vinegar
Cider vinegar
1. Heat the oil in a wide, heavy-bottomed saute pan over medium-high heat. Pat the liver dry and season it with salt and pepper on both sides. Sear the slices on both sides just until browned (about 1 minute per side), then transfer to a plate to rest.
2. Add the shallots and garlic to the pan and caramelize. Season with salt and pepper to help release the juices. Add more oil as necessary so they don"t dry out and burn.
3. Add the liver back to the pan, then add the wine and port. Cover partially with a lid and simmer until the liquid has reduced by two-thirds.
4. Let cool for a few minutes, but not completely, then puree in a blender with the half-and-half and b.u.t.ter. Season with salt and pepper and transfer to a bowl.
5. Here you can pa.s.s the liver mixture through a fine-mesh strainer if you want it especially silky.
6. Season with balsamic vinegar and cider vinegar to taste.
7. Chill in the refrigerator for at least 1 hour before serving. Cover well with plastic wrap to prevent the surface from oxidizing.
Also try: duck, game birds, other antlered game (if the liver is large, cut on the bias into 1/2-inch slices before searing)
Pan-Seared Deer Liver
Serves 4 to 6 This is a second way to prepare liver, a bit more traditional, how your grandmother or the women of the pioneer era would have made it when food thrift was essential. It goes like this: 1 deer liver
Salt and pepper
4 tablespoons grape seed oil
1 white onion, sliced thinly
2 cups sliced b.u.t.ton mushrooms (one standard package, whole; or you can really use any mushrooms, even the more exotic ones)
1/2 cup vermouth
1/2 cup whiskey
1/2 cup cream
1. Soak the liver in well-salted water for 30 to 60 minutes. Remove from the water, rinse under running water, and pat dry.
2. Cut the liver on the bias into slices. Lay them on a plate and season with salt and pepper.
3. Heat 2 tablespoons of the oil in a skillet over medium-high heat until you can see the heat coming off it. Sear the liver slices on both sides, about 1 minute per side. You want them medium rare; you are going to cook them again in a minute. If your pan is too small to fit all the liver in one batch, cook it in batches so you don"t crowd the pan. You want a good sear.
4. Transfer all the liver slices to a plate, add the remaining 2 tablespoons of oil to the skillet, and saute the onions and mushrooms until they are soft. Season with salt and pepper as you go.
5. Return the liver slices to the pan, add the vermouth, and simmer for a few minutes. Then add the whiskey. Light it on fire (flambe) with a match and stand back. Once the alcohol has cooked off and the flames have subsided, add the cream. Cook for a few more minutes, taste, and adjust the seasoning. Serve immediately.
Also try: duck, game birds, other antlered game (if liver is large, cut on the bias into 1/2-inch slices before searing)
Balsamic Deer Heart
Serves 4 as an appetizer Native Americans used to eat the warm heart of their prey to inherit the animal"s spirit. It was also a way to honor the animal and use every part of it. The texture of the heart is unique and unlike any other, chewy and dense like a muscle, but far more easy to masticate than any tough cut of meat. This recipe is the most delicious way to "go native" in your culinary pursuits, and is often something even the most seasoned hunters overlook.
1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
Salt and pepper
1 tablespoon grape seed oil
1. Clean the heart under cold running water until the water runs clear. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
2. Cut the squares into 1/2-inch strips and the strips into 1/2-inch squares.
3. Marinate the squares in the balsamic vinegar, oil, rosemary, and salt and pepper, covered with plastic wrap, for at least 1 hour in the fridge.
4. Heat the grape seed oil in a pan and quickly sear the heart squares, about 1 minute per side. You want them to be no more than medium rare. Serve immediately!
Also try: duck, game birds, other antlered game (smaller hearts can be simply cut in half and trimmed of excess membrane)
Fireplace Venison Tenderloin
Serves 4 The deer tenderloin is arguably the most sought-after cut of deer meat. It is akin to the filet mignon of a cow, but far more flavorful. It is also very lean, which means it must be eaten rare, or else it will turn gray and chewy. It is one of the few cuts of deer meat that doesn"t require significant aging before it can be consumed; in fact, you can enjoy it the day that you harvest it. There are several ways to cook it. My favorite is in a wire grill basket that you often see used for cooking whole fish or other delicate foods on the grill. You hold the basket by its handle over an open fire and let the tenderloins sear and absorb the wood smoke. If you don"t have a campfire, an indoor fireplace works well. And if you don"t have an indoor fireplace, cooking in a skillet works, too; you will just miss out on a bit of the ambient smoke flavor in the meat.
2 venison tenderloins, trimmed of excess tissue and silverskin