Rabbit Liver Pate'

1/2# rabbit livers soaked for 2 hours in 1/2 c milk 3 T salted butter

1/2 c chopped onions

2 tsp onion powder (or garlic if you wish)

1 tsp basil

1 T parsley

1/2 tsp salt

cracked pepper, red pepper flakes to taste

2 T cognac or brandy if desired

3 T chicken broth

1 T mayonaise
Saute onions in butter until clear, add livers and seasonings and cook until livers are browned.  If using liquor, add and cook until most of liquid is evaporated.   Set aside and allow to cool. 
In food processor or blender, puree liver mixture.  It helps to cut up liver into smaller pieces.  The mixture should be creamy - add mayonaise and blend, then add as much chicken broth as needed to made creamy and not pasty.
Pack into ramekins or small mold and chill for at least 6 hours.  Spread on crackers and enjoy.  Use your choice of garnishes to make more festive for parties.

This is the liver after cooking, right before it is pureed.