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.
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.
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.
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.
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.
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
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@@@
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!
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.
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.
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.
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 .....
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.
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
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
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 :)
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?
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.
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 ...
hey Scott I subscribed to your channel just before Christmas,I have now watched all your videos since,love what you do fantastic cooking with nothing pretentious.I will do some of your dishes at some point.....keep up the good work my friend :-)
Another cracking video Scott, thanks. Will be trying this with my next roe liver. I popped a request on the last muntjac butchery video. Not sure if you've seen it. Please keep the great vids coming! Cheers Rob
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?
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?
Son got a deer liver this morning going to try eating deer liver not since 1966. Hope this works. PS does it need to be cooked just to the red point inside?
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.
How do you cook them?
Deer heart is the best. Hands down.
wait you eat raw elk/deer liver? that's badass, but have you gotten sick from it?
+darkdiablo888 not those guys
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.
I love liver and all the organs that people throw away. So many good ways to prepare them. Great work Scott Rea
you like mountain oysters?
Always a fan of liver and I will try it with sage this fall when my deer are harvested, Cheers.
Beautiful. Also Colmans is life. Little yellow magic.
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.
HA!
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
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.
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 !
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!!!!
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.
Perfect hunters breakfast!!!
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
Scott, just brilliant Mate. I'm a sausage and bacon producer and love your programs, so helpful. Thanks mate.
"I just flinged it all over there" lol!
Old classic with twist. My goodness you sure can make a man hungry.
He adds mustard to everything! Nice.
This has quickly become one of my favourite UA-cam channels (other than the BBQ pit boys). Thanks!
only problem with your videos is that they leave me hungry. love it. I learn a lot
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@@@
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.
Looks brilliant! Thanks from Mississippi in the U.S.A. Always learn a lot form your videos.
From Australia, I am so going to have a go at that. Looks mint
I've eaten my Elk liver while deboning out in the Rocky Mountains, strange to say but it's life changing.
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!
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.
Cannot wait to try this Scott! Another outstanding video friend!
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.
I watch all your shows Scott, really love your content
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.
This and Elk liver my all time favorite.
Yet another fine dish that you've served up Scott, i know whats on tomorrows shopping list thanks
Another brilliant posting. Thank-you Scott.
I tried this and the family loved it.
Another project masterpiece for the taste buds....thanks Scott!
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 .....
What a bloody good liver steak! I used to eat this at a Hochmin hotel.
Dude, you get DOWN, as we Cousin's say in Pasadena, California USA. Do it, to it Brother!
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.
Oh I can't wait to try this!!! Thanks darlin!
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
John Edwards that's rosemary and Bay bush's going ;)
Scott. I think you've finally destroyed me. I love all your videos. But this was the best
Great vids Scott, nice one! Love the way you describe your meals: "Ah man, that's absolutely amazin'" - haha! Superb stuff mate.
I am definitely going to try this
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.
Brilliant coating! For a while i was a Game God! Thanks!
Liver, delicious and nutritious, lovely
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
Had to laugh when sauce went everywhere 😂
looks great I love liver and it will be a nice change from liver,bacon and onions.
Friggin awesome!!!!
im eating it right now and wondering why life is so good
i think that can help to relieve a hangover, will try it.
love your videos cant get enough
many thanks, much appreciated. all the best...scott
Sultan Almulla
Sultan Almulla, I'm with you! How good is this!
A breakfast fit for Barry George!
Cheers, these videos are really interesting, thanks.
fresh liver is to die for!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
That looks absolutely amazing.
Great job Scott, everything looked great!
Great job.
The only thing I do differently is I use cast iron.
Tephlon makes everything taste like rubber
I tell all the boys at work about you. Love you channel!
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 :)
Very nicely done. Looks Tasty. Best
Looks delish bro! Gonna put my own spin on it but thanks for the clues. Cheers!
I love your content Scott!
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?
Many cultures have read omens from entrails
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.
Looks delicious!!
Had this for lunch!
MAN THAT LIVER LOOKS GREAT
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 ...
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.
I'll be giving it ago mate, thx for such a great video. Cheers Mate.
Really good fried in lard
Prava stvar...sem uspel !
Hey scott! I really like your videos! Keep up the good work.
Great recipe! I used beef liver and it was delicious.
Looks great, I can taste that. Thank you
Looks amazing, runny egg on top mmm i am your man👍
hey Scott I subscribed to your channel just before Christmas,I have now watched all your videos since,love what you do fantastic cooking with nothing pretentious.I will do some of your dishes at some point.....keep up the good work my friend :-)
I'm not Gay, but I love you from across the Pond, Brother!
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?
Could you put a couple fried eggs on top and break the yolks so that it runs down? How would they work together?
That looks amazing.
Love Liver what Fava beans and a nice Chianti ...
I like that knife !
Lee, Indy
Love deer liver. Great and delicious. Will have to try your recipe.
Any heart recipes?
Looking Good Scott!
got to get liver today to try it 😍
Good recipe !!!
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!
Another cracking video Scott, thanks. Will be trying this with my next roe liver. I popped a request on the last muntjac butchery video. Not sure if you've seen it. Please keep the great vids coming! Cheers Rob
Its got to be sooo good
Nice to see folks in the UK going hunting. How much does a Mud Jack deer hunting trip cost?
You mean Muntjac?
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?
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?
Much appreciated. Thanks for uploading! :-)
Great video and recipe, thank you,,,, Half & Half gravy : Half on the stove, half in the pan.
New Sub..I just love your videos. Simple, delicious, can't wait to try them!
looks delicious ! have a deer heart recipe ?,
Son got a deer liver this morning going to try eating deer liver not since 1966. Hope this works. PS does it need to be cooked just to the red point inside?
Well done sir