Bison Liver with Onions

Bison Liver with Onions

Ingredients:

• 1 pound bison liver, sliced
• ¾ cup milk (or as needed)
• 2 tablespoons butter, divided (1 tablespoon + 1 tablespoon)
• 1 large Vidalia onion, sliced into rings
• 1 cup all-purpose flour (or as needed)
• Salt and pepper, to taste

Instructions:

1. Prepare the Liver:
• Rinse bison liver slices gently under cold water and pat dry with paper towels.
• Place liver slices in a shallow dish and pour enough milk to cover the liver. Let it soak while you prepare the onions. (Soaking helps remove any bitterness.)
2. Cook the Onions:
• Melt 1 tablespoon of butter in a large skillet over medium heat.
• Add the onion rings and cook, stirring occasionally, until tender and soft, about 3–5 minutes.
• Transfer the cooked onions to a bowl and set aside.
3. Coat the Liver:
• Place the flour on a plate and season with salt and pepper.
• Drain the milk from the liver slices and coat each slice in the flour mixture.
4. Fry the Liver:
• Melt the remaining 1 tablespoon of butter in the same skillet and increase the heat to medium-high.
• Fry the coated liver slices for about 3–4 minutes on each side, or until lightly browned.
5. Finish Cooking:
• Return the cooked onions to the skillet and reduce the heat to medium.
• Continue cooking until the onions are heated through and the liver is slightly pink inside, or longer if you prefer the liver cooked more. Over cooking will cause it to become tougher. 
6. Serve:
• Serve the bison liver with onions, and enjoy!