Instructions: 1. Preheat the oven to 150 C,300 F or Gas Mark

2.

2. You will also need a 1.2kg (2lb ) loaf tin approximately 19cm (7 1/2 inches) x 11 cm (4 3/4 inches) x 9 cm ( 3 1/2 inches) deep, preferably non-stick or a terrine of 1.75 litres (3 pints) capacity.

3. Place the venison and pork in a large bowl, cut the bacon into very thin strips and add to the bowl with the thyme, crushed juniper berries, pepper corns, salt, pistachio nuts and wine.

4. Take a large fork and combine everything thoroughly together. Press the mixture into the loaf tin and cover the surface with a double thickness of foil, pleating the corners and folding it under the rim.

5. Place the terrine in a roasting tin, on the middle shelf in the oven then pour into the roasting tin about 2 cm (1 inch) of boiling water from the kettle and let it cook for 1 3/4 hours.

6. Remove from the oven, then after 30 minutes standing, place two 500g

(1lb) weights on top.

7. When the pate is completely cold, place it in the fridge with the weights still on top and leave overnight to firm up.

8. Remove from the fridge about an hour before serving and cut into slices.

9. Heat the oil in a saucepan and saute the onion for 3 minutes.

10. Sprinkle in the curry powder and continue to cook for a further minute.

Stir in the cranberries and the remaining ingredients.

11. When the mixture begins to simmer, turn the heat down to its lowest setting and simmer for 25 minutes, uncovered.

12. The mixture should be thickened but with the cranberries still retaining their shape.

13. Leave the compote to cool, then cover and chill before serving with the terrine.

NOTES : A delicious starter served with a salad garnish or a supper dish served with seasonal vegetables.

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