I've been asked by the family to take a shot at making liverwurst or Braunschweiger with venison liver. I couldn't find any existing threads but if someone knows of any please let me know.
I'd be OK with using all venison for the lean meat and using pork or beef fat fat or with using pork or beef for the lean meat. For small test batches I'll emulsify in a food processor but will switch to a bowl chopper for bigger batches.
I have two challenges with this. I can't ever remember having liverwurst so will have to have my wife and son who like liverwurst to guide me. The other one is that I've been asked to start out close to the Oscar Mayer Braunschwiger flavor profile and am wondering if that is even practical with venison liver or meat.
So...does anyone have a recipe or any ideas on how to proceed? If no one has a recipe I'll likely start with two small batches, one all venison and one using venison liver and pork for the lean meat. I suspect that it will be a few weeks before I can start.
Thanks to all and best regards,