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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York. Ingredients:
1/2 cup diced salt pork |
1 onion, diced |
2 tablespoons butter |
1 deer liver |
2 slices pumpernickel bread |
milk |
1/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/8 teaspoon nutmeg |
1 teaspoon grated lemon rind |
1/2 cup lean bacon, diced |
2 eggs, beaten |
8 slices lean bacon |
pumpernickel bread, slices hot toasted |
Directions:
1. Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
2. Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
3. Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
4. Serve with those toast slices.
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