1/2 cup of any one of these berries, dried: black or red currant, cherries, blueberries, or raisins
Lard and/or butter, sufficient for cooking.
For the Wild Berry Topping/Compote:
3 cups of wild (or domestic) berries of choice or a mixture of any of the following: black or red currant, saskatoon berry, raspberry, cranberry, blackberry.
2 tablespoons of fresh lemon juice
1/2 cup of maple syrup or honey.
Dice your onions and allow them to slowly caramelize in lard and/or butter while you continue with the other steps. Whenever they have finished, transfer them into a bowl and store in the refrigerator until further use.
In a medium pan on medium-high heat melt some lard and/or butter and saute your chopped mushrooms until they have released all of their liquid and are nearly dry. 10-15 minutes.
Preheat oven to 250 Fahrenheit.
Toast your spices, allow them to cool, and then grind them to a fine powder using a pestle or other grinder.
Finely dice the slab bacon into small pieces.
Cut up your pork shoulder into approximately 2-inch sections and season with 1/2 of the toasted and ground spice mixture and a big pinch of salt.
Place pork shoulder chunks into an oven-safe French or Dutch oven, cover the pork chunks with the diced slab bacon, put a lid on the pot and cook in the oven for 2-3 hours, or until the flesh is fork-tender and easily falls apart. (You can also do this the night before).
Cut up your pork liver into 1-inch sections and season with the remaining 1/2 of the toasted and ground spice mixture and a big pinch of salt.
In a medium pan on medium-high heat, heat up butter or lard and saute the pork liver quickly, until still pink in the center. This should take 2-3 minutes. Store in refrigerator until further use.
Combine your eggs and milk in a bowl, and using either a whisk or electric mixer, beat until smooth.
Place the egg and milk mixture in the refrigerator until ready to use.
Make the wild berry compote: In a medium saucepan on medium heat, combine all of the ingredients and cook until bubbling and sufficiently thickened. About 10-15 minutes.
Set berry mixture aside to cool.
Once the pork shoulder has finished cooking, allow it to cool completely in its own juices.
In a high-powered blender, combine the cooked liver, pork shoulder, egg & milk mixture, dried fruit, caramelized onions, & fresh thyme.
Blend until it reaches your desired consistency. I prefer a slightly more rustic mixture.
Add sea salt and black pepper to taste.
Transfer mixture to jars or bowls, top with fresh wild berry compote and enjoy.
Freeze any leftovers after a week.
You can top your pâté with melted lard or duck or goose fat instead of the berry compote. This helps it last longer too.