Cajun, just looking at those pics I can taste and smell it. Don't get it often as my wife is not a fan of it. Oddly enough she loves the smell of it cooking but doesn't like the texture. Go figure. I do have to say that venison liver is even better.
Want al of y'all to have PLENTY! LOL!!
I HAD to eat that stuff when I was a kid - soon as I left home, I stopped eating liver of any kind.
I figger the Good Lord made liver for two things; to filter blood and as bait for Catfish! And before you ask, no I don't eat catfish either (Unless it's out of the Pedernales River.).
Y'all enjoy, I'll watch an maybe have a cold beer and a burger while you enjoy your sautéed liver and onions.
Oh man that looks good...being a PA Dutch kid....I ate a lot of L&O growing up. I like calves liver and chicken livers too. I'm the only one that likes it in my family so when the wife is away visiting her sister and isn't expected home for supper....I'll make a good plate of L&O...a pound doesn't go far...you're right.
my mama and daddy use to eat liver, daddy loved deer liver also. me? no thanks! but I do make what we call liver pudding/country pudding. it consists of cooked hog parts. ground up with seasoning like sage and red and black pepper and cooked rice all stuffed into sausage casings. it sounds awful but it is good! it is a SC tradition and a lot of trouble to make. but when it is done making you can just get a hint of liver and it blends perfect with the other ingredients then you cook it in the oven till the skin is golden brown like sausage, here is a photo of some a local meat market makes in a pack.,,,,,,,,,,,,,,,,