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. [image: 1582661937228-braunschweiger-cover.jpg] Texture was good, but should have been better, but it still eats good. [image: 1582661952918-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