How To Make Venison Liverwurst?

Doug, I’ve been trying to find a nice recipe for venison liver wurst. I promised to make venison liver wurst for my mother because she loves cow liver wurst. Question? How is the liver frozen for processing later? Do you take special care of them in any way to preserve them. I might not get to prepare liverwurst until a few weeks after deer season is over.

I simply cut it into cubes and scrape the liver of any fat and blood vessels. Additionally, I recommend brining the venison for 24 hours (1/4 cup kosher salt, 4 cups milk, and 1/4 cup white vinegar to transform the milk into buttermilk), after which you should freeze the meat until ice crystals form on it (couple hours should be good). When you grind it, you want it softly frozen (not brittle, but with ice crystals on the liver). For every 5 pounds of beef, I use 1/2 tsp of #2 pink curing salt (sodium nitrate). The majority of bacteria and parasites are killed by freezing, but parasite eggs and freeze resistant bacteria do exist (listeria, E-coli and salmonella for example. Google bacteria in artic circle). If you keep meat in the freezer for longer than a few months, you need to protect it from some bacteria that dormantizes but is not eliminated. Additionally, some mold and fungi remain, which poses a greater risk to meat stored for longer than a few months. That is taken care of using pink curing salt.

It tends to turn into a large mushy mess during processing if the meat and fat are allowed to become too heated. I use crushed ice instead of water for the moisture content and store my grinder parts in the freezer until I’m ready to utilize them. As much as possible, keep it cool when processing.


If you believe it to be superior, please let me know. I’m planning to make a large batch once more. I’ll probably boil 15# of livers once more using the two I currently have. My mother-in-law and sister-in-law have made it clear that I cannot change the recipe with the portions I will be providing them. o O They employ their daughter or sister to uphold these regulations. Now they will permit it if the smoked version performs better. :rolleyes:

As I am killing at least one more animal and my daughter could go hunting more, I will have plenty of livers. I’ll give the extras in the smokehouse a go. I’ll start at 120, smoke nonstop throughout the day, and finish them at 145 IT. So I’ll cook it with warm smoke that has been slightly heated.

Just checking in on this. I discovered that most doe venison livers (the typical deer around me) weigh over two pounds. With a Hornady SST during rifle season, I killed a doe. The 30-06 round penetrated through the heart and opened it like a flower on the other side, while losing a lot of shoulder meat on one side. completely unfit for consumption if lead poisoning is a concern. Not posting pictures unless requested is excessive.

For the lack of heart, I also modified the recipe below. In order to prepare 5# of ground deer to mix with 5# of beef for bologna or 5# of pork and hog fat for sausage, I package my ground deer in 1.7# wild game bags.

venison sausage

If you ever get the chance to field dress a deer, think about conserving the liver so you can make liverwurst! It tastes fantastic in sandwiches or on a whole grain cracker with some mustard.

Give the venison liver a 30-minute soak in milk. Dry out the liver by rinsing it. (Optional action

All components should be combined and run through a meat grinder’s fine plate. Make sure the seasonings are distributed evenly by combining the meat with your hands.

Mixture should be thoroughly cold after being chilled for 30 to 60 minutes. The mixture is then put through a meat grinder’s fine plate one more.

Put the meat mixture within a thick, 2-3″ natural pork casing or a casing made of a comparable collagen.

When the internal temperature of the liverwurst sausage reaches 160 degrees Fahrenheit, simmer (or poach) it in water that is 170 degrees or just below boiling.

Remove the cooked liverwurst from the water once it has completed cooking, allowing it to cool to room temperature before packaging. The liverwurst freezes well for prolonged storage and lasts for a week in the refrigerator.

How should you consume liverwurst?

According on the exact recipe, liverwurst can be created with a variety of organ meats and spices and is typically made from pork or cattle liver.

The texture and flavor of liverwurst are influenced by the preparation, and there is no end to the possible combinations of organ meats, spices, and additional ingredients. For instance, some liverwurst resemble summer sausage while others transform into a pate-like spread.

The US Wellness Liverwurst Recipe combines cattle trim that has been grass-fed and grass-finished (50%) with beef liver (20%), beef heart (15%), and beef kidney (15%) to create a sliceable liverwurst with a robust flavor.

Commonly, liverwurst is consumed as slices on sandwiches or spread like pate as an appetizer on toast. The traditional American way to eat liverwurst is on rye bread with red onion and mustard in an open-faced sandwich, but anything goes.

Is venison liver edible?

One of your friends will probably argue that you shouldn’t eat the fresh liver you brought into the deer camp since it filters poisons. But the truth is that venison liver is a nutrient- and vitamin-rich food. And maybe most importantly, when done right, it tastes great. So, here’s a tasty variation on liver venison that deviates significantly from the classic liver and onion flavor. Serve it to the campers and convert the doubters.

Make the Cut: To keep the guts clean, when dressing your deer, take care not to cut through any important organs. Keep the liver, a sizable, deep-purple organ, out of the dirt while you remove the guts. Using a fillet knife and fresh water, remove the liver from the stack and clean it.

1. Cut the liver in half, making 1-inch-wide by 1/4-inch-thick pieces. the milk with the liver strips overnight.

2. After drying the liver strips, season them with salt and pepper. Then, sprinkle the flour over those little ones.

3. Sauté the liver strips in a saute pan with the canola oil until they are golden brown. After that, take the strips out of the pan.

4. Add the butter to the skillet. Add the rosemary once it has melted completely. Reposition the liver in the pan and use the butter to baste the strips. When the blood stops dripping onto the tops of the slices, remove the liver.

5. Add the chives and cover them with the remaining butter in the pan.

6. Garnish the liver strips with chives before eating.

Does the venison liver need to be soaked?

The liver has a rather strong flavor since it is packed with blood veins. This is particularly true for large animals, but if you’ve previously loved eating calf or pig liver, you’ll probably enjoy eating deer liver as well.

In particular, older bucks have a rather bitter and iron-like tasting profile, whereas does and younger bucks (those under 2 years old) have a gentler flavor right away.

While the flavor alone may put some people off, with the right preparation, you can convert any liver hater into someone who appreciates this nutrient-rich dish.

So how do you properly prepare it? You should just take the liver out of your deer to start. Deer don’t actually have a gallbladder, therefore all you need to do is remove it. This contrasts with most animals, which have bile ducts that need to be removed. You should completely rinse it with cool water after removal.

The liver should next be cut into slices or cubes. This will not only provide you more surface area to soak up some of that strong flavor, but it will also give you the chance to clean out any veins and grisly bits from the liver tissues.

After that, you start soaking. I advise soaking your liver for 12 to 48 hours while at least once changing the liquid. I advise soaking the liver in milk for the mildest flavor, but you may alternatively soak it in saltwater. However, milk seems to extract taste better than saltwater.

Naturally, you may consume fresh liver without soaking it; soaking it is more for flavor than for safety. Although it really is a matter of preference, we often harvest it, wash it, soak it overnight, and then consume it.

The flavor gets milder the longer you soak it, up to two whole days after harvest. It’s up to you what you use and how long you soak it for, but if it’s your first time cooking deer liver, I advise soaking it for at least 12 hours in milk or buttermilk.

After soaking, you’ll just take the liver and rinse it out. I pour my into a colander, rinse it with cool water until all of the milk is removed, and then pat it dry.

What ingredients make up liverwurst?

A sausage prepared from liver is known as a liverwurst, leberwurst, or liver sausage. It is consumed across a wide range of European countries, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, the Netherlands, Norway, Poland, Romania (particularly in Transylvania), Russia, Serbia, Slovakia, Slovenia, Sweden, Ukraine, and the United Kingdom. It is also present in North and South America, particularly in Argentina and Chile.

Spreadable liverwursts come in some variants. Typically, the liver from pigs or calves is used in liverwurst. Other ingredients include meat (particularly veal), fat, and spices including nutmeg, ground mustard seed, marjoram, allspice, and black pepper. For making liverwurst, different regional recipes exist throughout Germany. Each variant of liverwurst is particularly essential to cultural identity because of the addition of components like chunks of bacon or onion to the recipe. For instance, the EU has granted the Thuringer Leberwurst (Thuringian liverwurst) Protected Geographical Status. More unusual additives, like cowberries and mushrooms, have grown in favor recently.

What kind of meat is used to make liverwurst?

(a) A cooked sausage known as “Braunschweiger” must contain at least 30% hog, beef, or veal livers, calculated on the weight of the fresh livers, in addition to fresh, cured, frozen, or other meats. Additionally, it could include beef or hog fat. According to SS 319.6, mechanically separated (species) may be employed. Use of binders and extenders is permissible in accordance with SS 319.140. The use of smoked meats, smoke flavoring, or smoking may lend a smoked taste characteristic to the product. The product name, such as “Beef Braunschweiger,” may reflect the species when made from components of a single species. As well as being referred to as “Braunschweiger – A Liver Sausage,” “Braunschweiger – A Liverwurst,” “Braunschweiger (Liver Sausage),” and “Braunschweiger (Liverwurst),” Braunschweiger may also be referred to by any of these names.

(b) “Liver Sausage” or “Liverwurst” refers to a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal, as well as at least 30% of fresh livers from those animals. Additionally, it could include beef or pork byproducts. According to SS 319.6, mechanically separated (species) may be employed. The use of binders and extenders is permitted by SS 319.140. The product name, such as “Pork Liver Sausage,” may reflect the species from which it was made if it was made from just one species’ components.

What type of liver is used to make liverwurst?

You can find out how much a nutrient in a portion of food contributes to a daily diet by looking at the% Daily Value (DV). 2,000 calories per day is the general recommendation for caloric intake.

(Nutrition data is calculated using an ingredient database and is only a rough approximation.)

In Europe, liverwurst is a common lunchtime food. It can be spread or sliced into bread and is essentially a sausage made with liver and seasonings. Pork liver, pork butt, and pork fat are used in this dish; they are mashed together, added to a muslin casing, and boiled for a number of hours. The liverwurst casing is taken off after an overnight chilling in the refrigerator, and the sausage is then ready for consumption. On white or rye bread, it’s typically spread with mayonnaise, mustard, or both; occasionally, onions and/or lettuce are added.

You must sew a piece of unbleached muslin that is approximately 12 inches long by 8 inches wide to create the casing (or you can use large collagen casings). Ask an independent butcher if they can order hog liver for you if your supermarket store does not stock it. ‘Home Sausage Making’ by Charles G. Reavis, Evelyn Battaglia, and Mary Reilly is where I got this recipe.