- 240g streaky bacon.
- 350g pheasant minced or blitzed in a food processor.
- 675g fatty pork, eg belly, minced.
- 1 pheasant breast, diced.
- 2 tbsps brandy.
- 8 tbsps wine.
- 1 clove garlic, crushed.
- Salt and pepper.
- 6-8 juniper berries, chopped.
- 2 tbsps fresh rosemary, chopped.
- 2 tbsps fresh thyme, chopped.
- Small bunch fresh coriander, chopped.
- Freshly ground black pepper.
- Bay leaves for decoration.
- Preheat oven to 150C/300F/gas mark 2
- Chop half the bacon into small squares, reserving the other half and mix together with the other ingredients.
- Allow to stand for an hour for the flavours to develop.
- Put into a terrine or large oven-proof baking dish, smooth the top and and arrange the remaining bacon slices diagonally across.
- Decorate with the bay leaves.
- Place, uncovered, in a baking tin of hot water to come half way up the sides and cook in a slow oven for 2/2Â½ hours.
- The pate is cooked when it starts to come away from the side of the dish and the juices run clear when a skewer is inserted into the middle.
- Remove from the oven and weight down (use a similar sized dish with kitchen scale weights or even a brick covered with tinfoil).
- Allow to cool then refrigerate overnight before cutting into slices to serve.
Courtsey of “Game to Eat”.