It ain’t pretty, but it’s gooood.

Just remember as we go on this journey together that we believe in certain principles around here. That animal protein or vegetable protein, if you’re going to eat, something has to die. And if I’m going to kill something in order to eat, then I want to use every part of it. So as you shimmy your way down the page keep reciting the mantra: nothing went to waste, nothing went to waste, used every part, used every part, and you’ll get through it just fine.

Okay, ready? Hold my hand…ooh, you have soft hands, what do you use?

Oh wait, okay…here we go.


This is the liver of a deer I shot soaking in a bath of salt water.


This is me slicing the liver of a deer on a bias.

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Slice number 1.

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From an abstract point of view, these slices are rather pretty, don’t you think?

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Fully sliced.

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Pardon the strange lighting. There was a video camera and the room was lit with massive lights that made me “glow.”

I’ll be honest, I was sweating. It was like standing on the sun. But these are the sacrifices a girl has to make for liver.

And since there was so much commotion, I didn’t take step-by-step pictures for you on this one, but I’ll use my words.

I got a skillet very hot with oil. While it heated I sliced some onions thinly, and then some mushrooms. I gave the liver a quick sear on both sides, then removed the liver to a plate and sauteed the mushrooms and onions in the same skillet.

Then I returned the liver to the pan with the mushrooms and onions and added some vermouth.

I would like to take a moment to reflect on vermouth. It is so spectacular in sauces, the smell and taste will send you into a revelry. Go buy a bottle of vermouth and put it in everything and see how much better your life is. One bottle of vermouth is all it takes to improve your life. Trust me.

Okay, next came the whiskey. I poured a healthy amount of whiskey in the skillet and lit the whole pan on fire with a match. It was a great show and my eyebrows are recovering nicely. Like I said, this is what a girl has to do for liver.

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At the end you add cream and get this creamy, earthy, vermouthy dish that is quite simply, delicious.

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I made the heart, which I showed you the other day, and then the tenderloin which I’ll save for a rainy day.

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We all ate these things around a big table. My friend Paul Michael summoned me over to examine his plate. He had wiped all visages of juice from it.

Tell me, do you like liver? Does it send you running for the hills? What’s the most far-out piece of meat you’ve ever eaten?

p.s. If you want to catch up on the whole shebang of the “Delta Deer Hunt” it’s all right here: I, II, III, IV, and V.

“Deer Liver”

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 -6 servings


  • 1 deer liver
  • salt and pepper
  • 2 tablespoons oil
  • 1 white onion thinly sliced
  • 1 box button mushrooms sliced (you can really use any mushrooms, even the more exotic ones)
  • 1/2 cup vermouth
  • 1/2 cup whiskey
  • 1/2 cup cream
  • 1 match


  • Soak the liver in well-salted water for 30-60 minutes. Remove and rinse under running water and pat dry.
  • Cut the liver into slices on a bias. Lay them on a plate and season with salt and pepper.
  • Heat a skillet over medium-high heat with oil until you can see the heat coming off of it. Sear the liver slices on both sides, approximately 1 minute on each side. You want them medium rare at this point. If your pan is too small to fit all of the liver in one batch, cook the liver in batches so you don't crowd the pan.
  • Remove all of the liver slices to a plate, add more oil to the skillet and saute the onions and mushrooms until they are soft. Season with salt and pepper as you go.
  • Return the liver slices to the pan, add the vermouth and let simmer for a few minutes. Then add the whiskey. Light it on fire (flambée) with a match and stand back. Once the alcohol has cooked off and the flames have subsided, add the cream. Cook for a few more minutes, taste and adjust the seasoning. Serve immediately.