Ingredients:

1 rabbit, boned and chopped into pieces

1 pheasant, taken off the bone and chopped into pieces

10-12 slices of streaky bacon

Oil or fat, for frying

500g/1lb 2oz sausage meat

Livers from all the game, finely chopped

2 handfuls fresh white breadcrumbs

1 egg

3 tbsp parsley, finely chopped

Few sprigs of thyme, leaves removed and chopped

5-6 juniper berries, crushed in pestle and mortar

2 cloves garlic, finely chopped

Splash of brandy

Splash of red wine

Salt and pepper

Method:

Combine the sausage meat and the chopped livers from the game in a large mixing bowl.

Add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic.

Then add the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.

Cut the game meat into roughly same-size strips, about two fingers thick.

In a heavy-based frying pan heat the fat or oil and fry the game pieces for two minutes until nicely browned.

Line a loaf tin or ceramic terrine dish with the stretched rashers of bacon.

Add a layer of forcemeat, followed by a layer of game meat, then a layer of forcemeat, and so on.

You can put the same kind of meat in each layer – a layer of rabbit, and then a layer of pheasant, and so on.

However many layers you make – I usually go for three – be sure to finish with a layer of the forcemeat.

Fold the strips of bacon over the top of the terrine and cover with kitchen foil.

If your dish has a lid, that's better.

Place the dish in a roasting tin half-filled with hot water.

Cook in the oven at 160°C/325°F/Gas 3 for about one-and-a-half to two hours.

Test with a skewer. If the skewer does not come out piping hot it isn't ready.

For the best texture and slicing, the terrine must be pressed as it cools.

Find a piece of wood or plastic that fits and weigh it down with a brick or two.

Leave the terrine until completely cold for several hours or overnight.

To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of fruit chutney. Serve with hot toast.