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1
Cut meat into 1 inch cubes.
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2
Saute shallots and garlic until wilted in a little of the rendered pork fat, let cool.
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3
In a bowl, combine the meats, wine, gin, and 1/4 cup brandy with the salt, pepper, juniper and spices.
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4
Cover tightly for at least 2 days (up to 1 week is fine), until the meat has absorbed all the liquid.
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5
Remove the bay leaf.
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6
To reconstitute the dried cranberries, place them in a small pan with 1/2 cup brandy.
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7
Bring to a boil, turn off the heat, cover the pot, and let them steep until they are soft and all the brandy is absorbed, about 1/2 hour.
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8
Chop the cranberries coarse.
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9
Grind the meat, being careful not to force the meat through the grinder.
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10
Add the cranberries to the meat mixture after it has been ground.
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11
In a food processor, puree the chicken livers with the eggs.
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12
Strain the mixture and add to the meat mixture.
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13
Vigorously mix and knead the pate mixture with your hands for at least 5 minutes; it will all come together into a mass.
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14
From time to time, wet your fingers with cold water and pat the mixture.
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15
When your hands do not stick, it is ready.
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16
Line a 1 1/2 quart terrine with the bacon slices.
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17
Put the meat into the terrine and pat it well to get out all air pockets and mound the meat about 1/4 inch above the top of the pan.
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18
With your finger, make a groove all around the rim of the pan.
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19
Spoon a line of dried thyme down the top of the pate and decorate with the bay leaves.
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20
Fold over the bacon.
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21
Cover tightly with foil.
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22
Preheat oven to 425 degrees F.
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23
Set the terrine in a roasting pan and pour boiling water to come halfway up the sides of the terrine.
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24
Bake for 2 hours.
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25
When done remove from oven and press the pate to force out the juices.
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26
Weight the pate and let cool.
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27
When it cools to room temperature, refrigerate the weighted pate.
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28
The next day, remove the weights and the foil and remove any congealed fat or juices.
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29
Wrap well in plastic wrap or foil.
