Bought some deer liver...is it cooked the same as beef liver?


(Bob M) #1

I bought some deer liver, from a farm that raises the deer. I’ve had the heart, which I sous vided at 135 for 12 or so hours. It was great.

For deer liver, do I cook the same as beef liver? Meaning I lightly sear it for not much time on the outside, leaving it mainly rare in the middle? Or do I need to cook differently?


(Bacon is a many-splendoured thing) #2

Good question. If you have enough to experiment on, why not try cooking a small piece as you would beef liver, and see how it turns out? You can always cook it more, if that’s not enough.


(Bob M) #3

I only have a bit, about a pound. I’ve never had it before, so I only bought a small amount.

I was more concerned, I guess, with whether this should be cooked more, say if there was something in the liver (a parasite perhaps, or whatever) that I shouldn’t eat raw.