Recipe: Lemon Grilled Venison Liver [edit]

Step 1

Rinse the government inspected (stamped) venison liver in clean water.

Step 2

Place on a platter.

Step 3

Pour the milk over the liver, and place it in the refrigerator for one hour.

Step 4

Be sure to turn the liver three to four times during the hour, and handle with care.

Step 5

Drain milk, and tap dry.

Step 6

Marinate the liver in the garlic, pepper, rosemary, 1/3 cup of oil, and lemon slices for approximately, 2-3 hours.

Step 7

Grill on medium high heat for 6-8 minutes.

Step 8

While the liver is on the grill, saute the onions, savory, and white wine in the remaining oil until they caramelize.

Step 9

The strips of prosciutto can be placed on the grill during the final few minutes of the grilling time of the liver.

Step 10

Grill until slightly crispy.

Step 11

The onions and prosciutto can be served on the side, or as a top dressing.