Sautee minced sliced onion in olive oil for 2 minutes until translucent
Add minced garlic and deveined and drained liver, sautee until just fully cooked but not overly cooked
Pour in wine and sprinkle black pepper. Season it with salt to taste.
In a food processor or a blender, pure the liver mixture until your desired texture.
Bottle your pt in glass jar or container.
Melt 120 ml butter, season it with a little bit salt and sugar. Pour the liquid onto the pt. This is for longer fridge-life, but no necessary.
Refrigerate for a day for best taste. Serve on a cracker or toasted bread or with any meals.
