Game Terrine with Quince Purée

1. To make the quince purée, peel and chop the quinces, removing the core and pips. Place in a small pan and fill it with just enough water to cover. Add the knob of butter and sugar and simmer until the quince is tender Purée in a blender and leave to cool.
2. You will need a standard terrine mould or a bread tin would work just as well. To prepare, grease the inside of the mould and line with the streaky bacon, leaving an overhang so it can be folded back.
3. Fry the onion until soft and leave to cool. Add it to a large bowl with the minced game, pork, livers, herbs, brandy, port and hazelnuts. Season and mix all the ingredients together.
4. Place a layer of the mince mix in the bottom of the mould, pressing right into the corners. If using the game pieces, arrange in a layer on top of the mince, then add another layer of mince, filling the gaps as you go.
5. When you have placed all the meat and mince in the mould so it sits just above the rim. Lay the overhanging bacon back across the top of the mince, then place a piece of buttered foil on top to cover tightly. Place the mould in a deep baking tray, and add enough warm water so that it reaches about half way up the side of the mould.
6. Place in a pre-heated oven at 350°F / 180°C / gas mark 4 for about 80 minutes. Remove the tray from the oven and press the mould down with a weighted chopping board. Leave in the fridge for 24 hours before serving.

To serve

Run a knife along the edge of the mould to remove the terrine. Then, slice into one-inch thick pieces, and serve with quince purée, green salad and toast.