Saturday, February 8, 2014

Wild Game Cooking: Deer Liver Tacos

I like to brag that my family consists of adventurous eaters.  We took both of our children to eat sushi as soon as they turned two, and now my five year old considers it his favorite meal.  Additionally, my five year old son and two-and-a- half year old daughter love to watch and talk about hunting.  So, naturally we try to find ways to make the most of our harvest.  For years now I have been saving the heart and liver from all of the deer I kill, assuming they aren't shredded by shot.  However, I wanted to try and find a different way to cook the liver as it has a very strong flavor that my wife finds somewhat objectionable (much stronger than beef liver).  Lately my family has been on a kick for traditional tacos such as beef tongue, beef cheek, and pork stomach.  So, that got me to thinking about a deer liver taco, and I gave it a try.  Thankfully, it was a smash as my wife and son loved the combination of flavors.  Below is a list of ingredients I used for our tacos:

  • Deer liver (diced into small chunks 1/2" x 1/2")
  • Butter
  • Diced onion
  • Diced garlic
  • Sea salt
  • Chili powder
  • Cilantro
  • Salsa
  • Tortilla shells
I sauteed the diced liver in butter with onion, garlic, sea salt, and chili powder.
Look at that dark red-brown liver!

I sauteed it on low heat so as not to overcook the liver.
Liver, Onions, Garlic, & Chili Powder in butter
Once cooked to a medium well consistency, I removed from the heat and began to build the tacos.  The tacos consisted of a small flour tortilla (however corn could also be used) which I then layered with diced onion, cilantro, liver, and salsa.
Constructed taco
I hope this recipe may have inspired you to try and do something different with your wild game.  There is a whole new world of flavors out there that can be experienced when you open yourself up and use your imagination....

My son gives it a thumbs up!

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19" Clinch River Brown