During my early days in the kitchen, I was employed by the Meadow Lark Country Club in Great Falls, Montana, working for a manager who emigrated from Latvia after WWII, through Germany and eventually to the New Yorker Hotel in the Big Apple. He was born and mostly raised in Moscow, Russia, until the Red Army came after his father, a pharmacist. A midnight phone-call saved their lives and they fled the country to reside in the protection of Riga, Latvia.

When I told Dan of my hunting fortune with mule deer, he inquired as to my disposition of the liver, which I assured him I had kept. He politely requested some and I quickly assented to bring him some the following day when he instructed me to proceed in the following manner. It has all what you would expect of a Russian recipe, although his mother had German roots. Even folks who usually don’t care for liver can enjoy this meal; my son abhors liver, yet, he sat down and ate a whole plate prepared in this manner. Naturally, he didn’t remember anything of it, but you may try this on those who may be on the borderline of liking liver.

- Larry Copenhaver

INGREDIENTS

• One liver (deer, elk, antelope, moose, etc…) sliced thin, about ½ inch or less.
• Red wine vinegar
• Flour seasoned with coarse black pepper, salt and paprika
• 1 cup sour cream
• 1 large or 2 small yellow onions; julienne or sliced
• 4 TBS butter

PREPARATIONS

• After slicing liver, place enough for a meal, place approx. 2-3 slices per person into a shallow dish, cover with red-wine vinegar to marinate. Lay leftover slices upon a greased cookie sheet and quick-freeze; then the individual slices can be stored in a gallon freezer bag for another time. This method will allow you to take out just enough liver for a meal and save the rest.
• After marinating up to 4 hrs. (1 hr. is sufficient), take out of vinegar, liberally dredge in flour mixture, save the vinegar.
• Melt butter at medium high heat in skillet; try not to burn or brown.
• Brown liver on both sides, and lower heat to medium-medium low and cook liver to a medium texture and remove to a platter or plate. You can make a small slit in the meat to ensure liver is adequately cooked. Try not to overcook as liver becomes tough quite easily; in fact some folks like medium rare liver, if you do, by all means remove from heat and set aside when medium rare.
• Raise heat to medium high, add onions and sauté until clear.
• Add 1 cup sour cream, and stir thoroughly while cooking until it starts to turn brown and reduces in volume.
• Add 1/3 cup of the reserved vinegar; stir. Add 2 more TBS sour cream and mix until smooth.
• Return liver to pan, warm on both sides, and serve with liberal helping of onions and sour-cream sauce.
• Serve with mashed potatoes and a green vegetable like peas; this makes for a very vitamin-rich meal!