Serves 8
1 oven-ready pheasant butter (see recipe)
11/2 lb (700g) belly of pork
4 oz (100g) chicken livers 4 juniper berries
4 fl oz (125m1) red or white wine
2 tablespoons brandy
1 egg
2 level teaspoons salt freshly milled pepper
4 rashers streaky bacon
Rub the pheasant with a little butter and place in a roasting tin. Roast in an oven heated to 400°F (200°C) or Gas no. 6 for 20 minutes until partially cooked. When cool enough to handle, remove the pheasant meat from the bones, discarding the skin. Trim and cut the belly of pork in pieces. Trim the chicken livers.
Pass the pheasant flesh, belly of pork and chicken livers through a mincer into a mixing bowl. Or chop ingredients in a food processor. Crush the juniper berries and add to the bowl along with the wine, brandy, egg, salt and a good seasoning of pepper. Mix together well with a wooden spoon and leave to stand for about 1 hour in a cool place.
Trim the bacon rashers. Press the mixture into a greased 2 pint (1.1 litre) terrine and top with the bacon. Cover with a lid or buttered kitchen foil and place terrine in a large roasting tin. Fill tin to a depth of 1 inch (2.5cm) with water. Cook in an oven heated to 325°F (160°C) or Gas no. 3 for 2 hours. Allow to cool overnight pressed with a heavy weight. Then, discard bacon rashers and chill for at least 12 hours. Serve with hot toast or crusty bread and butter.