Venison Liver with Mushrooms and Vermouth Cream Sauce

This is a recipe for a classic liver preparation.


Venison liver, sliced ½" thick (wild boar liver also works)
Salt and pepper
Flour, for dredging
2 Tablespoons butter, plus some more to add as you cook
2 Tablespoons olive oil, plus some more to add as you cook
1 medium onion, thinly sliced
1 lb mushrooms, thinly sliced
1/2 cup dry vermouth
1/2 cup cream


Slice liver into ½" thick pieces. Season each piece with salt and pepper.

Heat a large skillet over medium-high heat. A cast iron skillet works well if you have one. Add 2 Tablespoons butter and 2 Tablespoons oil to the hot pan. Dredge each piece of liver in flour, shake off excess flour then lay liver into the pan. Sear the liver for about 2 minutes per side, until lightly browned, then remove it to a plate. The liver will be a little under-cooked at this point. We'll finish cooking it in a bit. Continue searing the liver in batches until all pieces are done. Add more butter and oil as needed to keep a thin layer in the bottom of the pan.

After all the liver has been seared, add the onion and mushrooms to the skillet. Sauté the onion and mushrooms until tender.

Return the liver to the pan and nestle the pieces into the onions and mushrooms. Add the vermouth then cover the pan. Allow the mixture to simmer for about 3-5 minutes. Stir in the cream and serve.

This goes well with good bread to sop up the sauce.

Broken Arrow Ranch