This pork, bacon and pheasant pâté is a fabulous party recipe which you can make the night before - or even freeze.
- 200g (7oz) pack unsmoked streaky bacon
- 2 pheasant breasts
- 750g (1½lb) piece of belly pork, skin removed and meat chopped to yield 600g (1¼lb)
- 350g (12oz) pack mixed game, diced
- 1-2 cloves garlic, peeled and crushed
- 8 juniper berries, lightly crushed
- 1tbsp chopped fresh rosemary
- 2tbsp fresh thyme leaves
- 3tbsp chopped parsley
- Salt and freshly ground black pepper
- 150ml (¼ pint) red wine
- Toast and salad, to serve
- 1.25 ltr (2 pint) terrine dish, buttered
Check how many bacon rashers you will need to cover the top of a terrine or baking dish. Set them aside.
Dice the rest of the bacon along with the pheasant breasts. Set aside. Put the belly pork in a food processor (or a mincer, if you have one) and chop down roughly, then add the game and chop to a rough texture. Transfer the meat mixture to a bowl and add the garlic, juniper berries, herbs, a generous teaspoon of salt and lots of black pepper, the diced bacon and pheasant, then pour in the red wine. Mix it all up well with your hand. Cover and set aside for an hour to let the flavours develop.
Set the oven to gas mark 2/150°C. Spoon the meat mixture into the buttered dish, smooth the top and arrange the bacon rashers over to cover the meat. Put the dish in a roasting tin, then pour in hot water to come halfway up the ides. Cook for 2½ hrs, until a skewer comes out cleanly when inserted, with clear juices and the pâté is shrinking from the edge of the dish.
Take the roasting tin out of the oven and put the dish on to a clean baking sheet. Leave to cool at room temperature, then in the fridge overnight, as it is. Serve slices with toast and salad.
Top tip for making Nearly wild game terrine
To freezetake out of the dish, wrap well in cling film, then foil, seal, label and freeze. Use within 2 months. Loosen wrappings and thaw in the fridge.