Recipe Swap

1 to 1½ lbs cow- calves –deer or elk liver

2 T. butter to fry

onions    optional  but we adults love those onions  so lots

salt –pepper- onion powder if not using whole onions- garlic granular

water  as much as U want (used ½ cup

1/4 c. or more Rudy’s BBQ Sauce  depending on UR taste buds

Large skillet- add butter melt ñ place liver in skillet season both sides with all seasonings ñ add onions if using onions –brown liver both sides ñ sauté the onions well- add water –cook till tender about 7 to 10 minutes depending on Ur skillet  ñ heat.** add Rudy’s ñ simmer 5 minutes ñ if U want gravy use some Wonda with some of the water already in the skillet ñ stir  till thickness U like.  I didn’t use the flour just added a little more butter ñ Rudy’s  ñ let it cook down some ñ was good to go.  Rich tender ñ delicious

Notes-add some cumin ñ chile powder with rest of seasonings - if U like  I did the last time ñ was good with the Texas bound  Rudy’s BBQ Sauce-

Notes** I  have new pots-skillets  pans  that are copper  Green Pan   ñ cook fast –clean up so easily  - U wouldn’t believe - love them..so that is why the timing of cooking liver is going to different.