liver on the egg?

tn slagamater

Has anyone tried venison liver on the egg? In pre-egg days, I cooked this in a cast iron skillet,venison sliced and smothered with onions.Any methods,suggestions ? TIA

Citizen Q

tn slagamater,
Never done it before, but don't see why one of these ideas wouldn't work for you: You could use a dutch oven or a wok in place of the skillet in your BGE for a nice liver and onion saute, or you could cube and skewer the liver with some sweet vidalia and grill it direct. Let us know what you come up with and how it turns out.[p]Cheers and Good Q,
C~Q

Unknown

Citizen Q,
Get 2" thick cut slabs of beef liver or buy the whole chunk and cut youself. In a separate pan fry up onions and mushrooms with a buch of diced up bacon and have to spoon over the liver when done. Salt and pepper or rub up the slabs of liver with your favorite rub and cook til medium. If you cook to done it will dry out. When done put on a plate spoon on the onion stuff and some fried taters on the side. I do it like this all the time and love it. Just don't overcook the liver
Jon

DTM

tn slagamater,
Sorry slag but I can't handle liver. My grandfather had a meat market and as a kid the family would get those bonus meats. I thought brains and eggs....well everyone ate them. Hunted for decades and still do and my best recipe is to pack it in dry ice and Fed-Ex it to my oldest relative. Really; they think it's cool.
Regards
Dan