1 deer liver, sliced thinly
1 c. flour, seasoned with salt and pepper
2 lg. onions, sliced
Cooking oil

Place liver in freezer for 1 hour to make it easier for slicing. Using a thin bladed knife cut slices thinly as possible. Place the seasoned flour on a large piece of waxed paper. Heat one thick cup cooking oil in a large frying pan over medium heat. Add the onions and fry for about five minutes.

Place onions to one edge of pan. Coat each piece of liver with seasoned flour and fry for about four minutes (two minutes to each side). Don't over cook or liver will be touch. As each batch is cooked transfer it to pre-heated oven and keep warm. When all is cooked serve with onions on heated platter.