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1
Pre-heat an oven to 220c / 200c fan.
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2
Line a terrine or bread tin with the bacon, make sure the bacon overlaps the tins sides.
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3
In a bowl, mix together the sausage meat, chives, garlic and spinach with some salt and pepper for seasoning.
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4
Add a layer of the sausage mix on top of the bacon.
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5
Brown the mixed game in a pan.
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6
Add a layer of game on top of the sausage mix.
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7
Add a second layer of the sausage mix, followed by a second layer of game.
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8
Repeat as many times as necessary, ensuring you finish with a layer of sausage mix.
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9
Wrap the bacon around and then cover with tin foil.
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10
Place in the oven for 1-1h30mins or until cooked.
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11
Make sure the core temperature reaches at least 73c for a minute or two.
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12
Leave to cool in the tray, with a second tray pressing and weighted down on top of the meat.
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13
(separate the two trays with baking partchment)
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14
Tip out excess juices created, then remove the meat, wrap in clingfilm and store in the fridge overnight.
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15
For the jam, add all the jam ingredients into a pan and bring to boil.
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16
Reduce the heat to low and cook for about 1 hour, until most of the apple is broken down.
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17
Use your spoon to stir and break up the fruit as you go.
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18
Pour into a jam jar and allow to cool with lid off, then place in fridge.
