Coarse pheasant and chestnut terrine recipe | delicious. Magazine

Ingredients

• 2 plump, oven-ready pheasants
• 100g duck or chicken livers
• 75g shallots
• 250g minced pork belly
• 1 fat garlic clove, crushed
• 2 large fresh thyme sprigs, leaves picked
• 1 small fresh rosemary sprig, leaves picked and finely chopped
• ½ tsp each allspice berries and coriander seeds, finely ground
• 2 tbsp ruby port
• 1 medium free-range egg, beaten
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 300g rindless streaky bacon
• 100g cooked peeled chestnuts