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Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York.
- 1⁄2 cup diced salt pork
- 1 onion, diced
- 2 tablespoons butter
- 1 deer liver
- 2 slices pumpernickel bread
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄8 teaspoon nutmeg
- 1 teaspoon grated lemon rind
- 1⁄2 cup lean bacon, diced
- 2 eggs, beaten
- 8 slices lean bacon
- pumpernickel bread, slices hot toasted
- Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
- Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
- Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
- Serve with those toast slices.