Venison and apricot terrine

Method

Mix the apricots with the brandy, cover and soak overnight.

Pass the venison through a mincer. Mix together the venison, pork, fresh ginger, allspice, juniper berries, salt and pepper with the wine or port and the olive oil. Cover and marinate overnight.

The next day, preheat the oven to 180C/gas Mark 4. Line a 1 litre  terrine or loaf tin with the pancetta or streaky bacon, keeping 3-4 rashers for the top. Beat the egg into the marinated venison, then use just under half to fill the base of the terrine, pushing a 1/2 inch ridge up all the sides of the terrine. Spoon the apricots into the hollow created by the ridge, then carefully cover with the remaining meat mixture to encase the apricots completely. Smooth over and cover with the rest of the pancetta or bacon, folding over any stray strips. Cover with foil, place in a bain-marie and bake in the oven for 1 1/2 - 2 hours or until a skewer inserted into the middle, comes out clean.

Remove from the oven and place a weight on top. Cool then chill. Run a knife around the edge of the tin and turn out. Serve at room temperature with good crusty rolls or bread, gherkins and pickles, or with a small leafy salad.