This is not so much a precise recipe than a concept, a base for improvisation. I expect that no two of these game terrine will ever be the same, but they will all be rather nice as a starter, or as a light lunch with fresh bread and a light salad.
I use 200 g each of venison leg, duck breast and fatty minced pork, and 100 g butter. The pork is already minced, so I chop the venison into coarse mince and cut the duck breast into strips after taking the skin off just so that I get a variety in texture rather than a smooth blend throughout.
Put into a mixing bowl, and add on beaten egg, one tablespoon of breadcrumbs, optionally two tablespoons Brandy. A handful of chopped dried Apricots, a handful of toasted pistachio nuts, Macadamia nuts or pumpkin seeds.
I season this with a tablespoon each of fennel seeds, allspice and sea salt, all finely ground.
Mix thoroughly and let rest for a while.
Meanwhile, I crisp rashers of bacon enough to line the terrine tray. Baking parchment comes first, then the crisped Bacon, then the meat mix. Pack this firmly to minimise trapped air, cover with the folded over baking parchment and bake at 160 C for 60 minutes.
Let cool down completely before opening the terrine.