Broiled Game Liver
This one is for the adventuresome hunters in our audience. First you need to go kill your prey and then, if you want some really tasty treats fix up a nice batch of broiled game livers. This is one of Smoky's special recipes.
Remove the liver/s from the ice water (if fresh or thawing) and trim the sinews and fat. As you remove the gall bladder, be sure not to burst it! Inspect for signs of damage or disease. Slice horizontally into strips about 1/4" thick and drop briefly into a mixture of milk, water and ice. Mix the following ingredients:
1 tsp. granulated onion
1 tsp salt
1/2 tsp. granulated garlic
1/4 tsp. ground bay leaf
1/2 tsp black pepper
Fire up the grill for broiling - about 500 degrees and slice up some hearty bread.
Remove the slices from the ice water and blot dry. Sprinkle both sides with the seasoning mixture then rub well with an oil of your choice. Melted lard is my favorite.
When the grill is properly heated, throw the slices on the grill. Turn them as soon as they sear and remove when the second side sears. The sliced liver should be precisely done, but not overcooked. Without accompaniment, it makes a fine sandwich. Mustard, dill pickles and thinly sliced onions are options.