CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-06-05
Serves: 1-2
Prep Time: 60m+
Difficulty: difficult
Backpacking: No
Ingredients
- 1 female deer {skinned and cleaned}
- salt & pepper
Instructions
First start fire then cut and gut your deer, leave the liver to the side for cooking. Then let it set while you tend your fire, making sure the coals are red. Take your liver and rub it well with the salt and pepper. Toss it on the coals, with a stick flip it constantly until dark and brown.
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