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1
Preheat the oven to 325 degrees.
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2
Pass the pork shoulder and venison through the medium die of a grinder for a coarse grind.
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3
Place the chicken liver in the bowl of a food processor and pulse to a fine paste.
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4
Combine the liver, pork and venison in a large bowl that has been chilled in the refrigerator.
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5
Chop the onion, garlic, thyme and parsley in the processor until very fine and add to the meats in the cold bowl.
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6
Combine the salt, pepper, eggs, cream, brandy, flour, cinnamon and mace and add to the meat mixture.
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7
Mix well and chill the entire mixture for 30 minutes.
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8
Line a large loaf tin with plastic wrap, pour the terrine mixture in, tamping down to insure an even layer.
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9
Cook the terrine in a water bath in the oven by heating some water in a tea kettle, place the prepared terrine into a roasting pan set in the oven, and pour the hot water into the roasting pan, being careful not to get any water into the terrine.
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10
Bake for about 90 minutes or until the meat reaches an internal temperature of 155 degrees.
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11
Remove from the oven and cool.
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12
Place a sheet of plastic wrap over the terrine, poking holes in the plastic so that hot air can escape.
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13
Place 2 to 3 pounds of weight (such as dry beans still in the bag) on top of the plastic wrap to weigh down and compress the terrine and refrigerate overnight.
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14
Remove from the oven and cool.
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15
Refrigerate overnight and serve cold with mustard, pickles and green bean salad.
