Hello,
My cousin hunts, and got his first deer of the season. I would like to use as much as possible, so I'm thinking about making a pate out of the liver. Does anyone have any suggestions for time and temp to sous vide the liver at? Do the times and temp for chicken liver/duck liver also apply here? I'd like to use sous vide as I have had great success doing this with chicken/duck liver and turning it into a pate (no overcooked liver yuckiness!!) . Thanks!
