- Game meat 500 g
- Smoked streaky bacon 200 g piece
- Pork loin
- Chop the meat and the bacon into small cubes. Leave to marinate for 24 hours in the wine with the chopped carrots, thinly sliced onions, the spices and the crushed juniper.
- The next day, chop the rest of the meats with the garlic and shallots, mix everything together and season.
- Mould into a terrine dish and arrange the bay leaves on top.