Game Terrine

Line 2 terrine moulds with cling film and then line with the bacon.

Chop the remaining bacon.

Soak the sultanas in the brandy.

Bone out the chicken and the pheasants, finely chop the leg meat and slice the breasts into fillets.

Mix the pork meat the chopped bacon, the chopped pheasant and chicken legs together with all the remaining ingredients except the breast fillets.

Carefully place half of the mixture in the terrine dishes then add a layer of the fillets, top with the remaining meat, fold over the bacon and cover completely with cling film and then tin foil.

Cook in a bain marie at 180 deg for approx 1 hour or until at 75 deg. Press until cold.