Add a little olive oil to a frying pan and place on a medium heat. Slice the chicken or duck livers in half and add them to the pan and quickly sear on all sides for 30 seconds. Take out the livers and set aside on a board to rest.

In the same pan, add the finely diced shallots and saute for 4-5 minutes until soft and translucent. Pour in the brandy to deglaze the pan and stir into the shallots, reduce by half.

Cut the mixed game meat and pork or duck into 2cm bite sized pieces. If you are using duck, remove the skin from the breast and finely chop the skin and set it aside from the meat.

Reserve half the game mix, duck or pork loin and livers. Place the rest into a food processor or high speed blender along with the peppercorn sauce and finely diced duck skin and process to a smooth paste.

Grease a 1 litre loaf tin or terrine mould with butter and line it with the rashers of streaky bacon leaving a little over hanging on either side. Combine the smooth paste with the whole pieces of game, pork /duck and livers and firmly spread the mix into the tin and fold the overhanging bacon back over the mix.

Wrap the tin tightly with baking paper and place it into a larger roasting tin. Pour hot water into the roasting tin so that the water just comes below the rim of the terrine to make a bain marie.

Carefully remove the terrine from the tin and carefully wipe clean with kitchen paper. To crisp up the bacon sides and to glaze the terrine, put a little olive oil (and optionally some redcurrent jelly) in a frying pan large enough to fit the entire terrine. Carefully place the terrine in the pan and fry each side for a minute or so until browned. Remove and serve sliced with toast, cornichons, chutneys and preserves.