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Terrine of Pheasant with Ale and Dried Fruits

Makes 16 slices in a 3lb terrine mould. First, pre-heat the oven to 170°C/Gas Mark 3

Ingredients

1kg minced belly pork
125g rindless, sliced streaky bacon
1 finely chopped medium onion
6 large pheasant breasts
Parsley, thyme and juniper berries, crushed
250g ready to eat apricots and prunes
50g shelled pistachios
100g walnuts
3 garlic cloves
200ml ale
2 teaspoons salt
Black pepper

Method

1. Place the minced pork into a mixing bowl, add all the other ingredients except the bacon, pheasant breasts, apricots and prunes, and mix well.
2. Line the loaf tin or Le Creuset terrine with the streaky bacon, letting it overlap the dish at the top.
3. Place enough of the pork mixture in the dish to cover the base of the tin.
4. Layer the pork mince with the pheasant breasts.
5. Add the apricots and prunes in a line lengthways down the terrine.
6. Add the remaining pork and pheasant breasts.
7. Fold over the overlapping bacon.
8. Place the terrine in deep roasting tin.
9. Place the tin in hot water so that it reaches halfway up the sides.
10. Put the tin in the pre-heated oven for 90 minutes.
11. Remove the dish from the oven, press it down in the tin/terrine, and allow it to chill in the fridge overnight.
12. Turn out, slice and serve at room temperature.