1 lb. venison liver
2 tsp. Kosher salt
1/2 c. brandy
1 tsp. cracked black pepper
Two strips of bacon
1 tsp. sugar
1/2 c. minced onions
1/2 c. heavy cream
1 tsp. minced garlic
Method: Remove all skin from the liver and cut into 1-inch cubes. Combine the liver and brandy and let marinate overnight. Dice bacon, render fat, add onions and garlic, and cook until bacon is crisp and onions are translucent. Place bacon and onion mixture into a food processor and process until smooth. Add liver and brandy, and continue to process until smooth. Add salt, pepper, sugar and cream. Place this mixture into a small loaf pan and bake in a water bath at 350 degrees for approximately 45 minutes to an hour or until the internal temperature reaches 160 degrees. Let cool and utilize as a spread on toast. If paté is too firm, place it in the food processor and puree. Yields approximately 1 pound.