Eating Wild
Tarheel Braised Young Wild Pig Liver
- 1 pound wild pig liver, cut into 1/2-inch slices
- 2 tablespoons of flour seasoned with 3/4 teaspoon of salt and 1/8 teaspoon pepper
- 3 tablespoons pork drippings
- 6 potatoes, sliced
- 2 carrots, diced
- 1 onion, sliced
- 1 cup tomato juice
- 1 cup boiling water
Cut liver slices into 2-inch squares and roll in seasoned flour. Brown in pork drippings and remove from skillet. Brown potatoes, add tomato juice and boiling water. Cover and simmer gently for 1 hour and 45 minutes. Gravy can be thickened if desired. Serves 4.
Excerpt from:
The Hunter's Game Cookbook
Author: Jacqueline E. Knight
price unknown
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