Try this Venison Liver and Onions recipe, or contribute your own.
Suggest a better descriptionSalt and pepper the liver and dredge with flour. Fry bacon in skillet until brown; remove from skillet and set aside. Slice onion, separate into rings and saute in drippings; remove from pan and set aside. Brown liver on both sides. Return onions and crumbled bacon to skillet. Pour in a little water and simmer for 5 minutes. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 390 | ||
Calories from Fat: 197 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 48.7mg | 15 % | |
Sodium 349.9mg | 12 % | |
Potassium 89.3mg | 2 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.1g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 390
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