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How To Cook Venison Liver.A Stalkers Breakfast.TheScottReaProject

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How To Cook Deer/Venison Liver.A super quick,Fresh,pan fried Venison Liver dish,with a mustard sauce,served on toast,Cooked in real time,and takes under 10 minutes to cook.A 10 minute meal never tasted so good,thanks for watching.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

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6 сен 2024

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Комментарии : 323

@lynnkramer1211 8 лет назад

As a hunter here in Idaho, which is the Rocky Mountains region of the United States, I have had the opportunity to warm raw Elk or Deer liver on several occasions. Slices of warm, raw liver cut into slices the size of leeches is a fantastic treat greater than any royals caviar. We generally eat the liver and heart and kidneys and brains in the field as a feast, then begin the arduous task of packing all that meat down the mountain and into our freezers. We might be geezers but we eat like Gods on those occasions.

@harrykuheim6107 8 лет назад

How do you cook them?

@vader2042 8 лет назад

Deer heart is the best. Hands down.

@darkdiablo888 8 лет назад

wait you eat raw elk/deer liver? that's badass, but have you gotten sick from it?

@johnstacy7902 8 лет назад

+darkdiablo888 not those guys

@michaelstradley4579 6 лет назад

Yep,,,the livers never make it home or hearts,,,that is camp food,and yes we do it raw also,,,if your ever around cows in spring,,,the balls are good raw too.

@averyhartvigson4893 8 лет назад

I love liver and all the organs that people throw away. So many good ways to prepare them. Great work Scott Rea

@anotherone7585 7 лет назад

you like mountain oysters?

@jeremysandidge6928 7 лет назад

"I just flinged it all over there" lol!

@Ninjamohawk 6 лет назад

Beautiful. Also Colmans is life. Little yellow magic.

@olivefarmer3491 5 лет назад

Recently dropped our rubbish non stick frying pans and rejuvenated some rusty old cast iron ones a friend has given us. WHAT A BLOOMING IMPROVEMENT! First, they are remarkably non-stick. Eggs float around in them. Second, can use steel utensils. Third, of course, no crappy bits of nasty chemical. Lovely. Easy to keep clean, etc etc.

@albertvalencia4968 7 лет назад

Perfect hunters breakfast!!!

@e3IZrZ 7 лет назад

I would never eat or attempt to cook most of these dishes, but Scott is so relaxing how he explains and shows his process.I hope you see this some day, Scott. You're truly a talented man to be able to turn organs into beautiful pieces of culinary art.

@doctorkayak Год назад

HA!

@ShawnPlusOne 8 лет назад

My mom made liver a similar way and always had mustard on the side it was very good. I haven't had any in many years.

@jameshilyard1350 5 лет назад

This guy is great! Passionate about his craft, such a rare trait these days. Someone get this guy a show on food network! Great job !

@hillbillymeattey1846 6 лет назад

This guy is my new hero I watched one video of him butchering a deer now I think I’ve watched all of them keep it coming

@wkinsley99 7 лет назад

Shot a muntie couple of days ago...kept the liver for the first time and used your recipe with addition of some lardons of bacon cooked with the onions. ABSOLUTELY DELICIOUS

@pattingtonharrison3510 7 лет назад

Man I'm very young and I love watching your videos I actually tried to cook this for my grandma she loved it so thank you for helping me!!!!

@ParanaSlim52 2 года назад

Always a fan of liver and I will try it with sage this fall when my deer are harvested, Cheers.

@stizan24 8 лет назад

Bow hunting season started 2 days ago. the season for me starts in 2 days. Tuesday afternoon in a tree waiting for a deer to saunter by, love it. In nature on a beautiful day. I honestly don't care if I get lucky my first day out or not. If I do I'll give this a try. Cheers for the video.

@Sultan_salt 9 лет назад

love your videos cant get enough

@TheScottReaproject 9 лет назад

many thanks, much appreciated. all the best...scott

@jayruzicka9728 7 лет назад

Sultan Almulla

@albertvalencia4968 7 лет назад

Sultan Almulla, I'm with you! How good is this!

@pineo81 8 лет назад

weird story time. I'm from Nova Scotia, Canada. My Dad was a hunter. Every year he shot a deer and the first thing he did was take the still warm liver to Nanny Carter (him Mum) and she would "read it" it would tell her if there would be any sickness/death in the family and if it would be a good year or bad. She then cooked it and we all had to have a bite for good luck. Has anyone ever heard of that?

@adrianfirewalker4183 5 лет назад

Many cultures have read omens from entrails

@abriseno71 7 лет назад

He adds mustard to everything! Nice.

@ladyhawk6999 8 лет назад

Just got my bow deer tonight , a big white tail doe and as always I saved all the bits and bobs , including a beautiful liver! I cut it into four pieces. Enough for four meals for three people each. Soaking it over night , draining water serveral times. I will shrink wrap the pieces I won't use right away. I am looking forward to trying your recipe in the very near future!

@breaktofreedom 8 лет назад

Scott, just brilliant Mate. I'm a sausage and bacon producer and love your programs, so helpful. Thanks mate.

@DizzzyKipper 9 лет назад

This and Elk liver my all time favorite.

@PepsisWarrior 9 лет назад

These cream reduction sauces of yours are rich and would benefit from the introduction of about a dozen drops of acid at the end when you go to correct the seasoning - such as apple cidar vinegar. Cuts the "umami fog" down and heightens the flavor. Loved your pigeon videos ...

@danw8012 5 лет назад

From Australia, I am so going to have a go at that. Looks mint

@stephennolin526 6 лет назад

Old classic with twist. My goodness you sure can make a man hungry.

@JamesDElliott 8 лет назад

only problem with your videos is that they leave me hungry. love it. I learn a lot

@sonortubelug3853 9 лет назад

This has quickly become one of my favourite RU-vid channels (other than the BBQ pit boys). Thanks!

@TheRob375 8 лет назад

venison liver smell does not stick to your hands, and has no weird after taste like a beef liver. venison liver is the best. Thank you Scott fir a new way of cooking.

@kubotamaniac 8 лет назад

Hi Scott! Nice video, as always! Here in Canada, we used to eat the livers of our large game (Moose, deer, etc…) but it seems that there is a lot of Cadmium in livers from wild game, so we stopped eating them (unfortunately!!!!!!) Do you hear about cadmium in the UK?

@kmagyoyo5070 7 лет назад

I've eaten my Elk liver while deboning out in the Rocky Mountains, strange to say but it's life changing.

@gmztube8067 8 лет назад

This is the best VIDEO ever!!! I Think I have watched this video, just this video over 100 times now...............................................omg... I LOVE IT!! Thank you Scott@@@

@TheBeaker59 9 лет назад

bugger! going to have to take some sage plants next month when we go to our hunting camp already got the rosemary and sage bush's going well. Was funny when we were last there with some newbies shot a lamb and fed the guys lambs fry on the first day in the dark they didn't realize it was cooked rare and loved it :) rosemary and home made plum jam in the sauce mmmmmmmmmmmmmm

@TheBeaker59 9 лет назад

John Edwards that's rosemary and Bay bush's going ;)

@colinmiles1052 11 месяцев назад

Gonna give this a go fr sure! Just got a liver but way bigger! However, think I'l just slice it down and see how it goes. Thanks again.

@samgreninger6567 4 года назад

Hats off to you and the others that enjoy liver. I like the smell of it cooking but just cant get past the taste. Hearts and kidneys are another story! Hearts have become a tradition for the last evening at deer camp when I travel to West Virginia to hunt with my father in law.

@cloudhidden1196 9 лет назад

Looks brilliant! Thanks from Mississippi in the U.S.A. Always learn a lot form your videos.

@jayyoo906 8 лет назад

What a bloody good liver steak! I used to eat this at a Hochmin hotel.

@kostusha 7 лет назад

Try to hold liver in milk before cooking maybe for 1 hour, much more tasty (russian version) )))

@rolandomartinez1337 6 лет назад

Константин Волков they do in the states 2 man. me personally rather appreciate the taste of iron in liver, but that cause growing up I would eat what my granny made it was 😍😍😍. but thank you young man,

@michaelstradley4579 6 лет назад

Deer liver is very mild,,,not like old cow liver where the milk is good,,,,also is that store bought liver your eating or local fresh liver ,,,makes a big difference

@Foss2506 9 лет назад

Great stuff thanks Scott! I'll try that with the mustard for breakfast. I'll often have the heart and kidneys for breakfast and usually wait til supp's and have the liver with bacon, fresh shrooms, dried boletus from the autumn, the sage and some thyme, cream, worcs sauce and then a small amount of rich jelly all reduced with fresh white rice. The wife loves it but would be horrified at everything I put in it 😉 awesome videos and lovely seasonal- way it should be.

@kellyjoyce8785 3 года назад

Great job. The only thing I do differently is I use cast iron. Tephlon makes everything taste like rubber

@MzClementine 7 лет назад

Oh I can't wait to try this!!! Thanks darlin!

@gerbman2004 8 лет назад

Love this video man! I was laughing out loud when you owned your mistake of flinging the sauce on the range. I work in a kitchen and it happens everyday the only difference is that nobody says anything because someone else cleans the ranges lol.

@samjones4323 2 года назад

Had to laugh when sauce went everywhere 😂

@stephendaudelin1785 8 лет назад

Hi Scott great channel! Do you ever soak liver in milk first? That's how my mom used to prepare deer liver. It makes it milder. Cheers!

@bladesmark1 9 лет назад

Yet another fine dish that you've served up Scott, i know whats on tomorrows shopping list thanks

@bakanibaleni5865 9 лет назад

i think that can help to relieve a hangover, will try it.

@DcaCo123 5 лет назад

Wonderful recipe Scott. From a Michigan Deer Hunter. I always cook up the liver and heart, medium rare in butter and onions. I will try your mustard sauce recipe next. Thank you

@criticalreasoning2129 7 лет назад

Thank you! Wow, so fast and so delicious sounding that my mouth was watering the whole video. I am ashamed to admit that I have only cooked venison liver smothered in caramelized onions. I am trying this recipe this evening as soon as the liver thaws out in the refrigerator. If you ever come out with a cook book .....

@olCoyote 8 лет назад

I am definitely going to try this

@thetruth3290 7 лет назад

the deer have liver parasites in my neck of the woods so i have never gotten a chance to try this. looks good though

@MikeBaxterABC 7 лет назад

I'm in Ontario Canada and kidneys or livers of Ontario moose and deer are not recommended for consumption. They have very high levels of Cadmium.

@dbirdez 7 лет назад

I think I'm low in cadmium, send them to me , I'll eat them,I'm getting ready for an elk liver breakfast after this vid

@sirfishslayer5100 6 лет назад

What are they eating that they have so much Cadmium?

@sirfishslayer5100 5 лет назад

@Stephen Bennett Are these deer half goat?

@sirfishslayer5100 5 лет назад

@Stephen Bennett Ya I know it's a joke. I was making a joke too. The Gorse only eats meat.

@goku180000 9 лет назад

Dude, you get DOWN, as we Cousin's say in Pasadena, California USA. Do it, to it Brother!

@johnstacy7902 8 лет назад

Nice to see folks in the UK going hunting. How much does a Mud Jack deer hunting trip cost?

@MacMoose1 8 лет назад

You mean Muntjac?

@thewintergardener2873 8 лет назад

Hi Scott...Liver is a dish I've always enjoyed, though sadly, it's a dish we see less & less here in the States these days.. Another favourite my grandma from Sicily used to make was Tripe... Do they eat that over there, and do you cook this yourself?.. Would love to see a vid on it...

@ronmartinmhg2804 6 лет назад

My mother used to cook that for my father in England when he was recovering from stomach ulcers. Years later I tried cooking it myself and it tasted as it smelt. Like a cow. Obviously I got it wrong.

@garland978 8 лет назад

That looks tasty. Do you have any recipes that use venison liver, heart and kidneys in gravy? My grandfather told me he used to make it.

@VictorianTimeTraveler 5 лет назад

im eating it right now and wondering why life is so good

@rav6274 3 года назад

How do I know if my liver good and not rotten? My liver has a weird smell to it but I don't know if I'm mistaken it for the gamey smell

@CDMJDMHHC 7 лет назад

fresh liver is to die for!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

@johnchivington6587 8 лет назад

I tried this and the family loved it.

@drewpetrey4668 9 лет назад

Cannot wait to try this Scott! Another outstanding video friend!

@bluestaterefugee7174 9 лет назад

looks great I love liver and it will be a nice change from liver,bacon and onions.

@richardgraham65 9 лет назад

A breakfast fit for Barry George! Cheers, these videos are really interesting, thanks.

@lukebirrell 8 лет назад

Liver, delicious and nutritious, lovely

@dan003 8 лет назад

Great vids Scott, nice one! Love the way you describe your meals: "Ah man, that's absolutely amazin'" - haha! Superb stuff mate.

@MoneyWiseMentor 7 лет назад

Just watched this video again for the 20th time. Scott I have no idea how you don't have your own cooking show in the US on one of the hunting channels. I just recently watched the show Meat Eater on Netflix and watched an episode where the host butchered a deer. It wasn't the same.

@MrJsteed2009 6 лет назад

Could you put a couple fried eggs on top and break the yolks so that it runs down? How would they work together?

@mikelindsay5427 7 лет назад

Brilliant coating! For a while i was a Game God! Thanks!

@kerriwiese5983 6 лет назад

Really good fried in lard

@gastondeveaux3783 6 лет назад

Man, I would dive into that head first. Question : I've never used shallots, what is the main difference between them and ordinary onions? Thankshallot !

@puressenceuk35 5 лет назад

Shallots are a lot sweeter then normal white onions, or even red onions

@jackieeastom8758 5 лет назад

Had this for lunch!

@grahamd1318 6 лет назад

Scott. I think you've finally destroyed me. I love all your videos. But this was the best

@davidsmith800 9 лет назад

We pre slice our whitetail liver and soak it in salted water to remove the blood first, but a whitetail liver may weigh more than 2 kilos.

@MartinSingerBrainpool-CS 8 лет назад

+David Smith try using buttermilk with a few crushed juniper berries and omit the salt. Yummie!!! ;)

@davidsmith800 8 лет назад

Sounds excellent!

@ArmonMitchell 4 года назад

Friggin awesome!!!!

@Hollywood41642 9 лет назад

Love Liver what Fava beans and a nice Chianti ...

@RCFunEveryday 6 лет назад

Are we all supposed to sling the sauce out of the pan and onto the cooker too? :D Sorry, couldn't resist, I laughed my head off!

@charlesr44 8 лет назад

Another project masterpiece for the taste buds....thanks Scott!

@tomm2812 8 лет назад

Very nicely done. Looks Tasty. Best

@peetsnort 6 лет назад

When I shot my first kudu we chopped up the liver and an onion and got the last section of the arse pipe and cleaned it out and stuffed it and grill it. We called it a puffader. It has a bit of fat on the sausage skins but absolutely safe and nobody gets sick

@robertmrivera 8 лет назад

Love deer liver. Great and delicious. Will have to try your recipe. Any heart recipes?

@pfaffman100 8 лет назад

Another brilliant posting. Thank-you Scott.

@kathrynharrington4025 8 лет назад

MAN THAT LIVER LOOKS GREAT

@osamhalnajjar9497 8 лет назад

got to get liver today to try it 😍

@mumzly1 8 лет назад

This makes me very hungry for liver pudding on toast with grape jelly.

@the11kaj 8 лет назад

Wish I could send you some moose liver from Canada. Once you have had moose liver you are ruined for all other kinds. Actually, I have a moose heart in the freezer. Any suggestions for preparation?

@theguyinmaine 4 года назад

Heart in my freezer too, 1/2" thick cross wise. Butter, salt and pepper, fry it quick and hot both sides medium rare inside. Tender juicy. Better then the sirloin.

@thomasgronek6469 6 лет назад

Great video and recipe, thank you,,,, Half & Half gravy : Half on the stove, half in the pan.

@sopmod5566 8 лет назад

I'm not Gay, but I love you from across the Pond, Brother!

@GummyRiches 8 лет назад

put minced garlic and lightly cook the liver and will be soft. overcooked liver is tough to chew.

@PaulLorenzini-ny2yw 5 лет назад

Looks delish bro! Gonna put my own spin on it but thanks for the clues. Cheers!

@shawnfahoum5504 4 года назад

I watch all your shows Scott, really love your content

@coffeejunky6995 8 лет назад

I really enjoy your videos. I like to watch two or three in a row and end up VERY hungry. Have you ever done a video about kidneys?

@steffenfelger3606 7 лет назад

I'd add some chopped parsley at the end, just before eating this precious stuff.

@rulezzbb 9 лет назад

Hi, this is really a good looking meal, have you tried the same recipe with pork liver, from a nice pig, not the garbage they sell in the supermarkets?

@BlutEngelBatty 7 лет назад

oi mate mustard, caynn pepper holy hell lololol sounds yummo though. i gotta try it that way. usually we use flour on liver salt, pepper, fry in butter in pan then make gravey put in & bake it for hr or so w/onions *dies*

@algow5988 5 лет назад

I tell all the boys at work about you. Love you channel!

@anitaendinand 4 года назад

Maybe strange habbit but we always slice liver and put it in cold water en salt and leave it overnight in the fridge to drainnthe blood out of the liver. Befor use we rinse it till the water is clear and pet it dry and thannuse it for whatever we wanna make... Next time i,m gonna make your recipe. Doesn,t it taste stronger withbthe blood still in the liver?

@blueplasma5589 6 месяцев назад

Do you take the silver skin covering off? Mine had this silver skin. I seen one European woman work her fingertips underneath and carefully remove it on you tube. She must of pre cut the circumference to be able to get under the skin?

@Casavlog777 5 лет назад

كبد الغنم لذيذ و مقوي للجسم Super foie de mouton

@theantelope5618 5 лет назад

It's a shame it's so hard to get hold of venison liver here, they've stopped selling it on the wild meat company website.

@johnpatus 9 лет назад

Very nice video Scott , Liver and onions very nice mate and i also didn't know about liver and Sage , so i learned something new again , keep the videos coming :)