I didn't take a picture for Sunday's meal; I cooked deer liver sliced 3/4" thick that had been brined over night, I flowered it in a garlic salt and pepper seasoned flour and browned it on both sides quickly in a fry pan and set it aside until I got the gravy made. Next, I sliced up about half a large onion and browned the onion in the same pan I fried the liver in, I stirred in some of the flower mix, browned that, added a splash of soy sauce and water (deer and soy sauce go together well) and made onion gravy. I put the very rare liver in the gravy on low heat for another 10 minutes, it was still very pink inside when I considered it done. The liver was fork tender, I covered it with onion gravy on my plate. Deer liver is the mildest of any liver I have eaten, especially if it has been brined.
I made poke salat by first sauteing lots of onions in butter, adding frozen poke salat that I put up a year ago in the freezer that had been blanched 3 times and the water poured off. I seasoned the poke with garlic salt and pepper, just about the time the liquid had mostly boiled off I broke and egg in the mix and scrambled it with the poke to distribute it evenly. Wonderful!
Next, I re-fried a pack of fried okra, squash, onions and green tomatoes, I don't add oil to the pan, there is enough in the breading to keep stuff from sticking to the pan. I always fry up a huge skillet when I initially fry these three ingredients, this gives me enough for a meal and 4 more single serve packs to freeze for later.
I added an ear of Amish peaches and cream corn to the plate and I was done.
Every time I eat one of these meals, I think about the people who don't know how to cook and only eat fast food that they pick up at a drive through window, they have no idea what a really good country meal tastes like.
