Method

• 1.
  For the spice mix, preheat oven to 170°C.
• 2.
  Combine all spices and place on a baking tray. Toast for 10 minutes or until fragrant, then cool completely. Whiz in a spice grinder or small food processor to a fine powder. Set aside. (Spice mix will keep in an airtight container for up to a month.)
• 3.
  Place chicken livers, cream and brandy in a blender and whiz until smooth. Set aside. Combine minced venison, pork belly and back fat in the bowl of a stand mixer fitted with the paddle attachment. Add 1 tbs spice mix, orange zest, dried figs, thyme and 2 tbs table salt.
• 4.
  Mix on the lowest speed to just combine, then gradually add the liver mixture. Work the mixture until it becomes well combined and sticky – this should only take a minute. You don’t want to over-work it, as it’s nice to see the mosaic of mince in your finished terrine.
• 5.
  Preheat oven to 110°C. Line a 28cm x 13cm (2L-capacity) terrine mould with plastic wrap, allowing enough overhang to cover the top of your terrine.
• 6.
  Press terrine mixture into the prepared mould, making sure it reaches all corners and that there are no air bubbles. Smooth the top evenly to form the shape of a baked loaf of bread.
• 7.
  Fold the plastic wrap over on all four sides to seal the terrine, then tightly fit a sheet of foil over the top. This will help it keep a nice shape while cooking.
• 8.
  Place terrine in a deep roasting tray filled with enough water to come one-third of the way up the terrine mould. Transfer to oven and bake for 1 hour-1 hour 30 minutes until the internal temperature reaches 63°C on a thermometer.
• 9.
  Carefully remove terrine from the water bath and cool for 30 minutes before chilling in the refrigerator for 12 hours or overnight.
• 10.
  The next day, remove terrine from the mould and serve with fig jam, crusty bread, cornichons and very good French mustard alongside.