Winter Game Terrine

Ingredients

500g mixed game meat: such as pigeon breasts, venison, partridge, rabbit

500g chicken livers

250g pork shoulder

250g wild mushrooms

20 rashers unsmoked streaky bacon

1 egg white

breadcrumbs

pistachio nuts

salt and cracked black pepper

Instructions

Begin by blending the pork shoulder and duck livers using a food processor. When the consistency is fine add half the mixed game and continue to blend until this is ground down into small coarse pieces.

Stir in the whisked egg and the breadcrumbs until the mixture has acquired a loose burger texture.

Stir in the wild mushrooms and pistachios and allow to rest. Next, line a large terrine dish with clingfilm and then line this with the streaky bacon, allowing enough length to wrap over the top when filled and allowing for shrinkage when cooked.

Spoon a layer of the mixture into the bottom of the dish. Now carefully place your choicest pieces of mixed game onto the mixture in what will become the top layer. Add another layer of the mixture and follow again with the cut mixed game. Continue in this way until all the mixture is finished.

Fold over the remaining layers of bacon so that the surface is completely sealed and then seal with clingfilm. Place dish in a bain marie (i.e. a water-filled dish) and cook in a hot oven (gas mark 5) for at least 1 ½ hours.

Allow to cool. When the dish is completely cool chill overnight for best results and turn out onto a plate lined and dressed in bay leaves. Serve with a reduced balsamic dressing, rocket and a spicy dried fruit chutney.

Serves 12