I never found a way I really liked cooked liver until one day I saw a recipe for Liverwurst, my family always called it Braunschweiger. I edited the recipe from pig livers to match venison livers for size and have made it three years now.
This year I found You can freeze the meat too much before grinding and I had a hard time getting it emulsified properly. I never got it perfect, but it got close and I learned a valuable lesson for making it in the years forward.
Texture was good, but should have been better, but it still eats good.
Recipe on my blog post for this and Youtube video on the process at the bottom.
Long video on making it, so it you got a short attention span, just skip through it.