Instructions: Pre-heat the oven to 180 /350 /gas mark 4

Combine the marinade ingredients in a non-reactive metallic bowl, add to it the pheasant and the chicken or duck livers and leave to marinade overnight.

Drain, reserving the marinade. Heat the butter in the frying pan, add the livers and fry for 4 minutes, turning once. Remove the liver and add the onion and garlic to the same pan. Cook over a low heat until the onion has softened. Add the marinade and boil to reduce by half.

Allow to cool.

Roughly chop the livers, combine the onion mix with the livers and pheasant. Combine with all the remaining meat mixture ingredients.

Stretch the bacon slices with the back of a knife. Line a 1 1/2 litre

(2 3/4 pint) earthenware or cast iron terrine mould with the bacon across the bottom and up the sides, leaving the excess to cover the pate after the mould has been filled. Spoon the meat mixture into the bacon lined terrine. Tap the terrine on the work surface to release any air bubbles. Fold the slices of bacon over the mixture. Line the top edge of the terrine mould all the way round with a strip of flour and water paste and push the lid down into the paste.

Place the terrine in a slightly larger deep baking dish and pour in boiling water to come halfway up the sides. Bake for 1 3/4 hours, undisturbed. Remove the roasting dish from the oven and allow it to stand in the water bath for 1 hour.

Break the paste seal, remove the terrine lid and place a weight of about 1kg (2 1/4lb) on a piece of board to fit the terrine. Leave the weight in place overnight in the fridge. Remove the weight and, if possible, allow the terrine to mature another day before eating on hot toast with pickles.

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