Pate: In a deep frying pan pour ol.oil, add chopped into large chunks (the onion into 6 pieces) onions and carrots cut into rings 1 cm Lightly fry and add the liver, after 2-3 minutes, pour in wine, allow to evaporate the alcohol, cover, simmer on low heat for 20 minutes, willingness to check for carrots. Remove the lid and letting the liquid evaporate, simmer until Golden brown.

Very carefully grind in a food processor, season with salt and pepper, to enter the butter and cream, beat with a mixer. ATTENTION - never salt the raw liver, or it will be just oak!

Jam: Heat the oil in a wide saucepan large diameter. Put all types of onions, thyme, and pepper over very low heat without the lid warm up for 20 minutes, stirring occasionally. To increase the fire, pour the vinegar and wine, add sugar and stir until the wine comes to a boil and the sugar is all melted.

Again reduce the heat and simmer 40-50 minutes, until jam becomes the desired consistency - thick like a real jam.

We loved it!