Game Liver Mousse (No liver taste!): Best of The Rest

Directions

• Clean the liver from any impurities (white filaments, bloody spots).
  *** Optional (to remove some of the liver taste): brine the livers in salted water (2 cups of water and 2 tbsp of salt) for 24h in your refrigerator. Change the water+salt 4 times to remove as much blood as you can. ***
  *** Optional (to remove some of the liver taste): Marinate the livers in the wine for a minimum of 2 hours, maximum 8 hours. You can use this wine in step 3 ***
• Heat a medium skillet under medium-high heat. Pat the livers dry. Sprinkle the salt and the pepper on the livers.
• When the skillet is hot, add 1 tbsp of butter. Let it melt and coat the bottom of the pan, and add the livers. Cook for about 2 minutes, until golden brown. Flip the livers and add the shallot, 1 tbsp of butter and the fresh herbs. Cook for an additional 2 minutes while basting the livers with the butter. Add the reserved wine and let the alcohol evaporate, about 2 minutes. Place the content of the skillet in a mixer.
• Blend the content of the skillet until very smooth. Add the rest of the butter (1/3 cup), the heavy cream and the maple syrup and blend to mix uniformly. Yes it stinks now, but do not worry, it will be delicious. Taste and salt to taste (I added 1/4 tsp of salt here).
• *** Optional (for a smooth mousse): Pass the mixture through a tight sieve to remove any non-blended pieces. ***
• Pour the mixture in 6x 1/2 cup mason jars or any other small containers. Place the mousse in the refrigerator for 1-2h to cool down. Cover the mousse with a small film of melted butter to prevent the top from oxidizing. Close the lid and place in the refrigerator for 1 hour before consuming.
• The mousse is now done! Serve as an appetizer, or on a charcuterie board. Enjoy spread on a piece of bread with caramelized onions, or marinated vegetables. You can also freeze to enjoy later.