- 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.