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.