In a large skillet, melt the butter. Add bison liver, onion and shallots. Stir over medium heat about 10-15 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then port into a 2 cup soufflé dish. Chill. Garnish with parsley. Serve with melba toast rounds. Makes 1 pint
Dish may be covered with plastic wrap and kept in the refrigerator for a week.!!