Soak liver (in the refrigerator) in buttermilk or kefir to reduce the bitter flavor. After 24 hrs, drain, rinse and pat dry.
Saute liver, onions and garlic in 4 tablespoon butter until the liver is browned and onions are translucent.
Add wine, mustard, herbs and lemon juice. Cook uncovered until most of the liquid is gone.
Cool and blend to a smooth paste in the food processor.
Add salt and pepper to taste.
Enjoy!
Notes
For a smoother and creamier consistency, add sour cream anywhere from ½ cup to 1 cup to the above recipe once it is blended to give it that little extra creaminess.
FYI - I like to use a whole cup of cultured sour cream!
Preparing The Liver
I find cutting it into pieces with scissors easier than using a knife.