I created this dish this past fall when my brother-in-law brought me a fresh deer liver from his hunt. What the dish would need to look like came together in my mind as I washed and sliced the meat and the final product is one of those rare perfect-the-first-try-figured-it-out-as-I-go kitchen miracles. ENJOY!
Wash liver and coat with mixture of flour, salt, pepper, cagun seasoning.
Sautee coated liver in small amount of oil over MEDIUM to MED-HOT burner... sprinkle a bit of worcester and cajun seasoning as it cooks. Brown, turn, brown again. Do NOT overcook! It takes very little extra time to dry out an otherwise scrumptious piece of liver.
Remove liver from pan and set aside
Reduce heat under pan. Add another spoon or two of oil if needed and loosen breading/meat crubles from bottom of pan with the side of your fork or a spatula. Use this to make a flour/milk-base gravy. Pour gravy into gravy server. Set aside, covered, and keep warm.
Heat a couple tablespoons of oil or butter in pan and sprinkle the warming oil with Worcestershire.
Add onion rings and toss to sauté, but not too soft. Onions should still be holding their shape.
Add rice to sautéed onions, a cup or so at a time, and toss them together. Sprinkle just a little Worcestershire onto each addition of rice. Toss until onions and rice are mixed (onions will have softened a lot by now), then let rice get hot while tossing/frying to slightly brown it.
Dump all of the rice onto a deep platter. Sprinkle with Cajun seasoning.
Arrange sautéed liver over the rice. SERVE with the gravy on the side.
A NOTE ON CAJUN SEASONING: My favorite store-bought one is "Tony Chachere's Original Creole Seasoning", BUT I prefer above all a homemade seasoning created by Cajun Clark. The recipe for his mixture can be found at 1001recipes2send.com/...r_Own_.shtml