Any time you soak meat in fluid with different salt content it is going to cause fluid to flow in and out of the meat this is the same way brining a turkey makes it more juicy but the fluids can end up flowing in both directions diluting whatever water soluble compounds are in the meat. Put the liver in a medium large bowl and barely cover it with water.
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Simply place your cut up liver in a bowl barely cover with water and add the juice of a lemon or a tablespoon or two of vinegar.
Soaking liver in salt water. If you don t cut it you ll find that the skin on the liver greatly impedes the soaking process. Soak for a few hours before cooking drain and pat dry. If you re soaking in an epsom salt bath for aches and pains make sure not to use water that s too hot.
Let it soak for a few hours in the refrigerator. Many people state that they do not like venison because of the gamey taste of the meat. To start cut the liver into several parts 2 3 chunks.
Do not overcook it. Use the whole sliced liver if you re feeding a crowd and just up the onions in the recipe. The acidity seems to break down the liver and make it more palatable.
Add the lemon juice. In a mixing bowl dissolve a 1 2 cup of kosher or pickling salt in a quart of water. Maintaining liver function is vital to your overall health in order to keep disease at bay.
In fact err on the side of just undercooked. Remove the liver slices from the water dry them and weigh out 1 pound of sliced liver for this recipe. Liver cleansing can be done at home using simple ingredients such as epsom salt water grapefruit and olive oil.
Flushing the liver after illness or just on a monthly basis keeps it at optimum performance. However you can prepare venison or deer meat in such a way that the gamey flavor is removed by soaking it in water before cooking. 2 cups of epsom salt added to your bathtub of water soak for at least 15 minutes.
The main reason for this is to expose more surface area to the brine solution.