Goose Liver Pâté in Pistachio Coating

Cut the well cleaned goose liver into smaller pieces, mix with half of the pâté seasoning salt, half of the cognac and half of the port wine and let it stand for about 1 hour. Grind the poultry liver, which has also been cleaned well, with the remaining pâté seasoning salt, cognac, port wine and egg in a blender. Pour in the warm clarified butter in a thin stream and blend. Line a loaf pan or saddle of venison with bacon slices overlapping. Mix the mixed liver mass with the goose liver and the pistachios and fill into the lined form. Cover with bacon and seal with cling film. Place the mold in a water bath filled two-thirds full with water and cook in a preheated oven at 150 °C for about 50 minutes, until the core temperature of the parfait is about 75 °C. (The pâté can also be cooked in a steamer at 90 °C for 70 minutes.) Then refrigerate. Turn out the cooled pâté and brush with lightly salted, creamy butter. Coat with the finely chopped pistachios (sprinkle all over). Cover the plates with a mirror of balsamic sauce, slice the pate and arrange on the balsamic sauce with pumpkin chutney.Pate seasoning salt:Mix all the ingredients together well.Pumpkin chutney:Sauté the finely chopped onions in hot olive oil. Add the diced pumpkin and all the ingredients. Boil everything down to a thick consistency. Pour into sterilized jars (with boiling water).

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