That pate turned out pretty darn yummy!! Here is where I found the recipe...
http://www.thekitchenwitchblog.com/c...pes/wild-game/
I only marinated the liver in buttermilk for a couple hours. Likely overnight may be better. I used Marsala instead of the cognac my bro gave me for Christmas last year! Taking the membrane off of the liver is a pain but made for some good scraps that I fried up in some bacon fat for the Wonder Dawg. Not sure if skinning the liver is necessary as my Cuisinart has about 100 HP...
Anyway, it's what's for appies when hubby and his hunting buddy come home from another day skulking around in the bush!
