Serves 4-8 Ingredients Knob of butter ½ large onion finely chopped 3 cloves garlic chopped 20ml medium sherry 1 tsp. dried thyme Pinch nutmeg 1 tsp. salt 1 tsp. pepper 400g lean pork, minced 250g pheasant, minced 100g pork fat, minced 25g shelled pistachios, chopped 1 tbsp. chopped parsley 1 egg beaten 250g unsmoked, rindless streaky bacon
Method Heat the butter and fry the onion and garlic until tender. Add sherry, thyme, nutmeg, salt and pepper. Bring to the boil and cook for five mins, remove from the heat and cool. Mix the pork, pheasant, pork fat, parsley, 50g chopped bacon, pistachios, and egg then, blend until well mixed. Lightly oil and line a loaf tin with the bacon. Pack meat in and cover with the remaining bacon then wrap in foil. Place the loaf tin in a roasting tray on the middle shelf of the oven, fill the tray half way up the loaf tin with hot water, slide the shelf back into the oven. Bake at 180°c for 1¼ hours or until the pork is cooked all the way through. If using a probe it should read 75°c. Leave to cool. Loosen the edges with a palette knife dipped in hot water. Cut into thick slices, serve with crusty bread, cornichons, pickles and Dijon mustard.
This recipe is taken from our Shoot and Cook course, which will be featured on BBCOne’s Countryfile programme on Sunday 1st December at around 18.20.