Liver. Some people love it, some people hate it. If you’re in the first group, mix up the normal routine of liver and onions, and try something different. This recipe for venison pate is a great snack that has converted many previously non-liver-eaters into connoisseurs. Hopefully, more interesting and tasty preparations translates into to fewer livers being left in the woods. Here’s how to make a soft spread or a baked pate loaf with the same basic ingredients. Because everything gets pureed, you can freeze your livers and make pate any time of year. Paired with toasted bread, spicy mustard, and veggie pickles, you’re sure to win some people over at the next wild-game dinner.
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