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Deer Liver with Tomato Onion Gravy
Our thanks to Scott Edmondson for sending in this recipe.

~ 2 deer livers, cut into bite size pieces
~ 1 large Vidalia onion, sliced
~ 2 tbsp water
~ 1 - 15 oz. can diced tomatoes, do not drain
~ 1 small can V-8 juice
~ 1/2 tsp garlic salt
~ fresh ground black pepper
~ cooked white rice

Heat a large iron skillet over medium heat while adding the water and onions.

Lay the liver over the onions and simmer 10 minutes or so.

Add the tomatoes, V-8, garlic salt and pepper to taste. Stir together.

Cook over medium to low heat until the onions are soft and the gravy is reduced to the desired thickness. Stir occasionally.

Serve over cooked rice.


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