Serve pâté in a porcelain or pottery crock with buttered toast points, melba or rye crackers or flatbread, pepperoncini peppers, dates, and figs.
Cut goose livers in half and simmer in chicken broth with onion and rosemary for about 15 minutes, until tender. Let cool. Reserve onion and ¼ cup of the broth. Remove leaves from the sprig of rosemary and chop fine.
In a food processor, combine liver, onion, ¼ cup broth, chopped rosemary, crumbled bacon, butter, cognac, and mustard. Process until smooth. Season to taste with salt and pepper.
Spoon pâté into a covered container. Refrigerate overnight so flavors will blend. Will keep 3 or 4 days in the refrigerator.
Fresh California figs are a great accompaniment to game meat and pâté. This is a simple dish. Gently simmer 4 tablespoons orange juice, 3 tablespoons sherry, ⅓ cup chopped dried apricots, and ⅓ cup chopped dried apples in a small saucepan for 10 to 15 minutes until soft. Add 1½ teaspoons lemon zest and 1 tablespoon chopped black walnuts. Simmer longer if sauce needs to thicken. Slice 8 figs almost in half and stuff with the dried fruit mixture.
Serves 6 to 8
1 pound goose livers
1 cup chicken broth
1 small onion, sliced
1 sprig fresh rosemary
8 cooked bacon strips, crumbled
½ cup (1 stick) unsalted butter, softened
2 tablespoons brandy or cognac
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper to taste