In place of casings, you will be preparing a muslin. To begin, fold the muslin in half length-wise and tighty stitch a seam across one of the short ends, continuing along the open long side. The seam should be about an eighth of an inch from the edge of the material. Turn the casing so that the stitching is on the inside and then set it aside until you are ready to stuff it.
Run the venison and liver through a meat grinder using the fine disk. Mix well to combine the liver and venison.
Transfer the ground meat to a bowl and sprinkle the remaining ingredients over the top. Mix thoroughly.
Firmly pack the mixture into the muslin casing. Secure the open end with a wire twist tie, cotton cord, or butcher's twine.
Bring enough water to a boil to cover the liverwurst in the muslin packet by 2 or 3 inches. In order to keep it submerged, place a weight, such as a heavy plate, on top of the liverwurst. Bring the water to a boil, reduce the heat, and simmer for 3 hours.
Transfer the muslin packet to a pan of ice water and when the liverwurst has cooled, refrigerate it overnight.
Remove the muslin casing and slice into 1-ounce portions to serve.
The liverwurst can be stored in a refrigerator for up to 10 days.