The Best of the Rest: Classic Moose Liver with Onion

Directions

• Moose liver with onion
• Rinse the liver slices under water. Place in a bowl and cover with milk for one to two hours (important step to remove a lot of the iron taste from the liver)
• Heat a large skillet under medium heat. Add 1 tbsp of butter and the onions. Cook until lightly brown and al dente, 5-8 minutes. Remove the onions from the skillet
• Mix the flour, the salt and the pepper in a flat plate. Drain the milk from the liver and roll the liver slices in the flour until uniformly coated.
• Turn the heat to medium-high under the large skillet. When hot, add 2 tbsp of butter and some liver slices. Do not overlap the liver slices, you may need to do more than one batch. Cook the liver until it is medium and the flour is brown, 2-3 minutes per side.
• Done! Serve the liver topped with the onions and, optionally, the pan sauce. Recommended sides are: mashed potatoes, grilled vegetables and/or rice
• The pan sauce (optional)
• When the liver is done and removed from the pan, deglaze the bottom of the pan with the wine. Rub the bottom of the pan with a wooden spoon to lift the fond, bring to a boil and reduce for 2 minutes. Add the beef broth and reduce for 2 minutes
• Add the dijon mustard, the Worcestershire sauce, the cream, and, optionally, the butter. The butter will make a richer sauce. Incorporate and, if desired, adjust the thickness by adding flour. Done!