Venison Liver Pate

• 1/2 cup diced salt pork
• 1 onion, diced
• 2 tablespoons butter
• 1 deer liver
• 2 slices pumpernickel bread
• milk
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/8 teaspoon nutmeg
• 1 teaspoon grated lemon rind
• 1/2 cup lean bacon, diced
• 2 eggs, beaten
• 8 slices lean bacon
• pumpernickel bread, slices hot toasted

1. Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
2. Preheat oven to 350u0b0F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
3. Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
4. Serve with those toast slices.

salt pork, onion, butter, deer, bread, milk, salt, fresh ground pepper, nutmeg, lemon rind, lean bacon, eggs, lean bacon, pumpernickel bread

Taken from www.food.com/recipe/venison-liver-pate-134931 (may not work)