• 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.
    Braunschweiger cover.jpg

    Texture was good, but should have been better, but it still eats good.
    IMG_0724 (Medium).JPG

    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.

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