Ingredients:

Red Deer Liver - coarsely ground. I used a blender.

An equal amount of coarsely ground shoulder of pork. The butcher ground the shoulder pork up for me.

Local home cured and smoked streaky bacon. This was cured and smoked by my local butcher.

One small onion. Pan fried in butter until translucent.

A couple of cloves of garlic finely chopped.

Chopped Sage and Tyme.

Sea Salt and coarsely ground black pepper.

A handful of breadcrumbs. This is important to keep the pate moist.

A small glug of good red wine, I used Rioja or port.

Mix the incredients in a large bowl thoroughly by hand.

Line a pate dish or loaf tin with the streaky bacon. Layer the bacon over the top of the pate.

Cook in a Bain Marie (a dish with some water in it) for 1.5 hours in the oven on a medium heat.

It's ready. Cool and serve.

The Red Deer and Muntjac loins were marinated in olive oil, salt and pepper. Left to room temperature before cooking. Browned in pan, then about 8min in oven..

The haunch of muntjac was cooked in the slow cooker with Blackberries, vegetable stock, red wine and creme de cassis.

The loins were served with pretty much same, but the sauce on the loins much more reduced into a jus. They were served on a bed of sautéed leeks.

Westmorland is a stunning part of the UK. It truly is a very wild place. Deep ghyll's, mountain pools and heather moorland. The mountains are very rocky and rugged. Boulders and rocks cover the landscape, left from glacial times. It's landscape is cut by rivers and streams, that lie deep down in ghyll's that they once cut. All of this gives the landscape a very prehistoric feel.

There is the constant noise of hundreds of migrant wild greylag geese. The honking on mass, creates the most amazing atmosphere and sound.

We had a very informal rough shooting day in Westmorlland. At the end of the day we had achieved 6 different species of game. Red Grouse, Greylag Goose, Woodcock, Wild Mallard, Pheasant and Partridge. It really was the most memorable days shooting and hunting in the UK.

The greylag geese flighted all day, by the hundreds. Huge groups feed in the fields. The wild ducks soard from the mountain lakes, as did the pheasants across the deep rocky ghyll's.

Occasionally a covey of partridge would suddenly appear from the crops and speed away from us. The snipe and woodcock sprang up suddenly, each time surprising us, adding to the excitement of the day.

Whilst on the moors, the noise of the red grouse calling, once again gets your heart racing.

Wigeon and Teal were also using the glacial pools. With plenty of wood pigeon flying around, there is always the good chance of a very mixed bag of wild game birds for the table.

It really was one of the most memorable days shooting that I have experienced. The wild, rugged and remote landscape truly added to the experience.

And we have a goose ready for our Christmas lunch.

This is Andy's multi bird Christmas Roast. All of the birds were deboned. But the legs and wings were left on the Turkey.

From the outside:

Turkey,

Guinea Fowl

Mallard

Pheasant

Partridge

Woodcock

2 Quail

Wood pigeon