Terrine De Campagne

• 12 oz boneless skinless chicken thighs, coarsely chopped
• 14 oz pork belly, rind removed, coarsely chopped
• 11 oz calves liver, trimmed, coarsely chopped
• 3 slices bacon, coarsely chopped
• 3 cloves garlic, crushed
• 2 tsp finely chopped fresh thyme
• 10 None juniper berries, crushed
• 2 tbsp port
• 1/4 cup dry white wine
• 1 None egg
• 1/4 cup shelled pistachios, toasted
• None None French bread and cornichons, to serve (optional)

1. Preheat the oven to 300u0b0F. Oil a 6-cup ovenproof terrine dish.
2. Blend or process the meats, separately, until coarsely minced. Combine meats in a large bowl with the remaining ingredients.
3. Press the meat mixture into the prepared dish and cover with foil. Place the terrine dish in a deep-sided roasting pan. Pour enough boiling water into the pan to come halfway up the side of the terrine dish. Cook in the oven for 1 hour. Uncover and cook for another hour or until cooked through.
4. Remove the terrine dish from the roasting pan. Cover the terrine with parchment paper. Place another dish on top of the terrine and fill with heavy cans to weight it down. Cool for 10 mins then refrigerate overnight.
5. Unmold the terrine onto a serving plate. Serve sliced, at room temperature, with French bread and cornichons, if desired.

chicken thighs, pork belly, bacon, garlic, thyme, berries, port, white wine, egg, pistachios, bread

Taken from recipes-plus.com/api/v2.0/recipes/30883 (may not work)