Ingredients

Marinade

• 6 Pigeon Breast (around 300g)
• 2 tbsp whisky
• 3 sprigs of thyme
• 1 bay leaf
• 4 juniper berries
• 3 garlic cloves, bruised with the side of knife

Terrine Filling

• 400g belly pork, diced into 2-3cm pieces
• 3 tbsp of finely chopped thyme and oregano leaves
• pinch of ground or very finely chopped mace
• 6 juniper berries, ground in a mortar and pestle
• 3 garlic cloves finely chopped
• 3 tbsp whisky
• zest of 1 orange
• maldon salt or similar sea salt flake and freshly ground black pepper
• 200g diced pancetta (small cubes)

To cook

• 12 slices of streaky bacon (rindless)

Method

1. To Marinate: Place the pigeon breast in a container with the whisky thyme, bay leaf, juniper berries, and garlic, cover with cling film, refrigerate and leave to marinate for 2-3 hours.
2. Filling (by Food Processor): Place all but the pancetta filling ingredients into a food processor and blend to a coarse mince. Return the mixture to a bowl and stir in the pancetta so that it is well distributed.
3. Filling (by Hand): Alternatively chop the belly pork finely to a rough mince, add all the remaining ingredients and stir mix until well combined. Cover with cling film and refrigerate it for 2-3 hours to allow the flavours to mingle.
4. To Assemble: Preheat an oven to 160°C. Place 2 bay leaves and a sprig of thyme on the base of a 1 litre terrine container or loaf tin and line it with 12 slices of streaky bacon. Fill the base of container with around a third of the terrine mixture, so that it covers the base. Lay three of the pigeon breast lengthwise over the pork mixture, repeat this process finishing with a layer of filling, pressing down firmly. Place the remaining slices of bacon over the top of the terrine.
5. To Cook: Place the lid on the terrine or cover it in foil and place the terrine in a baking tray filled with enough water to come up to 2/3s of the terrine (bain-maire). Place on the centre shelf in the preheated oven. Cook the for 1 hour and 30 minutes, until the terrine is set. The terrine is cooked when it begins to come away from the sides and the fat runs clear.
6. Terrine: Remove the terrine from the oven and bain-marie, remove the lid or foil from the terrine and allow it to cool. Cover the terrine with cling film and place a weight on it e.g.tins of food. Place the weighted down terrine in the refrigerate and leave it for one day before serving. The terrine will keep for 2-3 days covered in a refrigerator.