Diced a red onion,and a clove of garlic, sweated them in a pan with a little olive oil until they were transparent, then added a glut of red wine,and let that simmer away.
Put in the meat,plus a small fillet of gineau fowl, as I was cooking a breast of the bird ,some Thyme,and a couple of slices of Parma Ham. Let this all amalgamate plus some salted butter and added seasoning, mostly pepper,as the ham was quite salty. Oh, I forgot the most important and maybe unusual ingredient, there were some Marron Glacé left from after Christmas, so they were crumbled in as well, to give a touch of sweetness.
Then it was whizzed in the food processor with some more butter ,and potted into two small containers. It was really tasty,and I have had it twice,with friends who have fine for lunch this week.
Can't show a picture, as it was all eaten!