Venison Liver Pate - cooking recipe

Ingredients

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

Preparation

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.
Preheat oven to 350\u00b0F 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.
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.
Serve with those toast slices.