<![CDATA[Braunschweiger (venison liver)]]>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.
https://youtu.be/wAhKKNedUDs

]]>https://waltonsdev.nodebb.com/topic/2142/braunschweiger-venison-liverRSS for NodeFri, 11 Sep 2026 05:06:38 GMTTue, 25 Feb 2020 20:19:31 GMT60