Bison Liver and Onions

Delicious liver and onions with bison meat.

  • Serves: 2
  • Prep Time:
  • Cooking Time:
  • Difficulty:


  • Bison Liver
  • Milk
  • Flour
  • Salt, Pepper, Garlic Salt
  • Butter
  • Onions

Cooking Directions:

  1. Rinse the bison liver and slice into 1/2 inch slices
  2. Lay slices in shallow pan and cover with cold milk
  3. Let it sit in the refirgerator for 2 hours (if it sits longer, that’s fine too)
  4. In a small bowl, mix together some flour, salt, pepper and garlic salt to your liking
  5. Remove liver slices and coat with the flour mixture
  6. Melt 2-4 Tbsp of butter in a skillet and set to medium heat
  7. Place the liver in the skillet and cook, turning once, until it is brown (the less the liver is handled, the better and more tender it will be)
  8. While those are cooking, slice your onion and melt 2-4 Tbsp of butter in another skillet. Saute onion slices until browned
  9. Serve the liver with onions on top (or you can add the sauteed onions to the skillet with the liver right before the liver is finished to add more flavoring)