Wild Game Liver

Fresh moose, deer, caribou, etc. liver is a real treat. It is best when used

fresh, but freezes will, if properly wrapped to prevent freezer burn.

(Wrap in two layers of aluminum foil and then in an airtight plastic bag.)

Fry as you would pork or beef liver.

Another way to use extra liver up is the following recipe:

Mock Liverwurst or Liver Pate

2 tbsp bacon drippings

1 sliced onion

1 sliced carrot

1 lb sliced liver

1/r tsp crushed black pepper corns

1 clove garlic

2 1/2 tsp salt

2 tbsp wheat germ

1/2 to 1 cup powdered milk

Pinch of sage, thyme, hickory sauce or smoke flavoring

Saute onion in bacon drippings until it is transparent, but not brown.

Add carrots, liver, pepper and garlic. Add carrots, liver, pepper and garlic.

Steam until carrots are soft; about 10 minutes. Run this mixture

through a meat grinder 2-3 times, using the smallest blade.

Add remaining ingredients, using enough powdered milk to

make it firm. Mix well; wrap in plastic rolls and chill.