• ½ cup all-purpose flour
• ¼ tsp. pepper
• ¼ cup butter
• ½ tsp. dill weed
• 2 tsp. salt
• 1 lb. venison liver, sliced
• ½ cup onion, minced

Stir together flour, salt and pepper.

Coat liver with flour mixture.

Melt butter in a large skillet; brown liver over medium heat.

Reduce heat and sprinkle with onion and dill.

Cover tightly and simmer 20 minutes.

Serves 4.