Sauté onions in butter until limp. Add the goose livers and cook until not pink inside, 8 - 10 minutes. Add salt and pepper to taste. Purée hot mixture in a food processor or blender until lumpy. Chop up the eggs and add to the mixture. Pulse the processor until you get the desired consistency, smooth or a little lumpy...you choose!

Dice the goose breast 1inch x 1inch and brown the meat in a pan with 2 big spoons of butter over high heat. Roughly chop the onion and sausage and clean the mushrooms. Saute all three ingrideients in a big pot over medium high heat in 1 big spoon of butter.

Cut the butternut squash into a rectangular block. Cut that into slices of about 1/4 inch thick that are about the size of a cross-section of the goose or duck breast. Remember the meat will tighten up in cooking, so make the squash slices a little narrower and a little taller than the raw breast meat. You will need at least 24 slices.