So in a recent post I offered up some liver from last year's deer thinking it had gone bad, but apparently it was still pretty good. With some inspiration from @NBK I set out to try making pate, but with a slight variation. I read up on country style pate, which is little more than a fancy meatloaf. I marinated the liver in buttermilk, then minced and mixed it with ground pork, herbs (allspice, rosemary, sage, thyme), white wine, breadcrumbs, eggs, and sauteed mushrooms, carrot, onion, and garlic. Tasted awesome this morning with eggs and toast, and will be even better tomorrow in a sandwich with lots of dijon mustard! Cheers
