Serves 10 250g pheasant, skin removed, diced into 1cm cubes 100ml port 1 tbsp extra virgin olive oil, plus extra for frying 8 slices Parma Ham 3 bay leaves 50g roasted chestnuts, roughly chopped 100g bacon lardons, chopped 60g dried apricots, halved salt and black pepper cranberry sauce, to serve for the pork stuffing: 250g sausage meat 200g pig liver 100g white breadcrumbs 1 egg 3 garlic cloves, crushed 1 1/2 tsp fresh thyme leaves 1/2 tsp ground mace 6 juniper berries, crushed
• Preheat the oven to 180oC. • Use a food processor to blend together all of the ingredients for the pork stuffing along with 2 tbsp of the pheasant marinating liquor. Season with plenty of salt and pepper. • Meanwhile, line a 1.75 liter/3 pint loaf tin with 5 slices of Parma Ham, and interleave bay leaves so that they will show on the top of the terrine. • Spoon half of the pork stuffing into the base of the lined loaf tin. • Brown the roasted chestnuts and bacon lardons for 1-2 minutes over a medium heat and then add as a layer over the pork stuffing, followed by a layer of apricot halves. • Remove the pheasant from the fridge and drain. Brown for 1-2 minutes in a little olive oil and add as a layer on top of the apricot halves. • Spread the remaining pork stuffing over the pheasant and use the back of a spoon to press the mixture down. • Lay the remaining 3 slices of Parma Ham over the top of the terrine, sealing the edges and applying pressure to remove any air gaps. • Cover with foil and place in a roasting tin with 3cm boiling water. Carefully place in the oven and cook for 1 ½ - 2 hours, until the juices run clear when a skewer is inserted. • Remove from the oven and place weights on the top of the terrine. Leave to cool and then refrigerate for at least 2 hours before serving with a leafy green salad and plenty of cranberry sauce. Cook's tip: If you have time, fry a small amount of stuffing mix once you have blended the ingredients together, this way you will be able to accurately adjust the seasoning. You could also experiment with the stuffing, try adding a little orange zest and sage leaves to the mixture. Recipe courtesy of the Parma Ham Consortium