- 240g (81⁄2oz) streaky bacon
- 350g (12oz) pheasant minced or blitzed in a food processor
- 675g (11⁄2lb) fatty pork, eg belly, minced
- 1 pheasant breast, diced
- 2 tbsps brandy
- 8 tbsps wine
- 1 clove garlic, crushed
- Salt & pepper
- 6-8 juniper berries, chopped
- 2 tbsps fresh rosemary, chopped
- 2 tbsps fresh thyme, chopped
- Small bunch fresh coriander, chopped
- Bay leaves for decoration
- 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 if time allows.
- Put into a terrine or large oven-proof baking dish, smooth the top 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 (150C, 300F, Gas Mark 2) for 2 to 21⁄2 hours.
- The paté 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.