Country Style Pate

I have been very deep in my studies and also practicing cooking different required foods for my upcoming professional chef certification test in New York. One of the items required, is to do a classic terrine, the catch is that we won't be told what type of meat that we will use till the last minute, so its hard to practice for this. Anyway just to get used to cooking it, I chose a country style terrine with pistachios and wild mushrooms. For most cooks this is considered "old school" and we don't see or do much of this kind of cooking anymore. For me its been about 20 years since I did it last. Then you make it you realize why its not too popular anymore, it is around 75% pure fat! Anyway I was happy with my first attempt and feel more confident about doing it in New York. I made a red onion "jam" to go with it, the sweet and sour flavors work well with the fatty meat.