If you want a quick and easy venison recipe, you aren’t going to beat this one. Well, technically, when I made it, I cheated – the rice and veggies were left over from yesterday’s dinner!
We’ve covered how to handle your deer live from field to freezer before (click here to read). All we did here was take one of those frozen packets out of the freezer about an hour before lunch. That’s all it needs to defrost.
If you were starting from scratch and not using leftovers like I did, you’d want to cook up your rice and vegetables first. My wife cooked up these vegetables the night before – a diced up collection of peppers, brussels sprouts, mushrooms, and broccoli on a baking sheet. Salt, and pepper, and a little olive oil – and in the oven at 400 for about 25 minutes (or they have a nice little char going).
Get your rice going too (or Instant Pot it!). While all that is cooking, take the liver slices, and sprinkle a little olive oil and salt and pepper on both sides. If you use leftovers like me, you can do this just before you are ready to fry the liver. When the rice and the veggies are done, fry the liver on a medium high heat in olive oil. You want the pan and oil hot when you put the liver in – it should sizzle right away.
Cook the liver ABOUT 3 minutes per side. After the flip, you’ll know it’s done when you get just a little “red” seepage coming through the top (again, at about 3 mins). I usually do one more flip for just a few seconds, then pull it off.
Now, put it all together! I like to cut all the liver up once I put it over the rice and veggies. It “spreads the wealth” around – kind of like a “dirty rice” dish.
If you had to make everything from scratch, this recipe will take you about 30-40 minutes from start to finish. If you cheated like I did – 10 minutes tops! Not counting defrost time of course. And you certainly can use fresh liver too – I just recommend doing the salt water rinse (outlined here) first.