Cube all the meat. Rinse the parsley, pat dry and chop. Pour the wine and cognac into a bowl. Add the meat, parsley, shallots, garlic, salt, pepper and allspice and lastly, the thyme and bay. Stir thoroughly and sprinkle with oil. Cover the meat with plastic wrap and leave to marinate in the refrigerator for 3 hours.
Remove the thyme and bay from the marinade and grind all ingredients in a mincer or food processor. Press the mixture into a clay pot, smooth it out and garnish with a bay leaf and a few thyme sprigs. Cover with a lid or aluminium foil and
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