- Heat the oil in a frying pan and gently fry the onion until starting to caramelise, about 10 mins. Add the garlic and fry for the last minute or so.
- Tip the onion and garlic into a large bowl and allow to cool slightly. Mix in the minced pork and chicken livers. Add the breadcrumbs, eggs, herbs and allspice and season generously. Stir in the brandy.
- In a large pan, fry the game pieces for a few minutes until just browned all over.
- Preheat the oven to 160C/325F/Gas Mark 3. Line a large loaf tin with pancetta, leaving plenty of overhang. Tip in half of the pork and liver mixture, smooth down with the back of a spoon then top with the game pieces. Add the remaining pork mixture and fold up the pancetta, topping with any remaining pieces to completely cover. Cover tightly in foil.
- Place in a roasting tin and half fill with water from a just boiled kettle. Bake in the oven for 1 hour 45 min – 2 hours, until a skewer inserted in the middle of the terrine comes out piping hot.
- Allow to cool completely then place in the fridge overnight, ideally with a bit of weight on it to press it together.
Slice and serve with toasted bread and fruity chutney.
