Elk liver saute with onions

For the successful preparation of the liver, you just need to follow the rules. Preferably, the liver is soaked. Do not expose to prolonged heat treatment. Use medium or slightly below average plate heat. The advantage of liver dishes, in addition to the benefits and delicate taste, is a quick process. The liver comes to readiness in just 10-15 minutes.

Ingredients

• 1 kilogram of moose liver;
• 300 milliliters of milk;
• 50 milliliters of vegetable oil;
• 50 grams of butter;
• 2 large onions;
• 50 grams of flour;
• Salt and ground black pepper to taste.

Directions

1. Rinse the liver in cold water. Cut like beef stroganoff. Pour the milk into a convenient container - a shallow tray will do. Leave the liver to soak for 1 to 2 hours. If you like the original flavor and smell of the game, you can skip the soaking step. However, the elk diet includes herbs, berries, tree branches and bark, including bitter ones. Therefore, for a milder taste, it is better to soak the liver.
2. Chop the onion into thin rings or half rings. Preheat a skillet over medium heat. Pour in 20 grams of vegetable oil, then add butter. Fry the onions, stirring, until soft. Then remove the pan from the heat.
3. Place flour in a bowl and season with salt and pepper. Drain the milk from the liver, roll the pieces of meat in the flour mixture.
4. Remove the onion from the pan, add the remaining vegetable oil, and heat over medium heat. When the pan is hot, fry the liver on one side until golden brown. Flip, also cook on the second side. Place onion on top, reduce heat and leave for 3-5 minutes. Cut one piece of meat to test the degree - some people like it when the liver is pink on the inside. Someone prefers fully cooked. If necessary, continue cooking for another 2-3 minutes. Keep in mind that the liver must not be overcooked, otherwise the meat will become tough.
5. Serve the cooked dish with herbs and potato garnishes.