Instructions: Cut the pork, pork fat, rabbit meat and one slice of bacon into 2cm cubes. Place in a bowl with the chopped herbs, salt, pepper, nutmeg and 5 juniper berries and pour on the brandy. Cover and leave to marinate overnight.

Mince the seasoned meats in a food processor. Add the eggs and continue to mince until smooth.

Try not to let the mixture get too warm when using a food processor. Pates have a better texture if the raw mix stays cold during preparation.

Grease the terrine and line the bottom and sides with the bacon slices in an overlapping fashion. Fill with the minced meats, smooth the top and fold bacon over the top of the mixture. Garnish with remaining juniper berries and bay leaves.

Cover with a lid or foil, and place terrine in a deep tray with enough hot water to come 2/3 the way up the sides of the terrine ie. in a bain marie. Place in the oven 190 celcius and cook gently for 1 hour 15 min.

Allow to mature a couple of days and serve with toast, green salad and Cumberland sauce.

You can also use rabbit in this terrine.

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