- 1 white onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 600ml medium cider
- 500ml Organic chicken bone broth
- A sprig of thyme
- 500g minced pheasant meat
- 150g minced organic bacon
- 2 points of star anise
- 6 peppercorns
- 1/23 tsp ground mace
- 50g goose fat
- Oil for cooking
- 2 bay leaves
- Salt and freshly ground black pepper
1 – Preheat the oven to 120°C
2 – Put the onion, garlic, cider and organic chicken bone broth into a pan. Add the thyme and bring to boil, boil for 15 minutes, until the liquid reduces to become syrup-like. Set the pan aside to cool and remove the thyme.
3 – Put the minced pheasant and bacon into a large bowl. Crush the star anise and peppercorns with a pestle and mortar (or blitz in a food processor) mix with the mace and ½ tsp of salt. Add to the minced meat, then add the goose fat. Mix in the reduced liquid from the pan, season to taste with salt and pepper.
4 – Divide the mix between two sterilised ovenproof preserving jars and place a bay leaf on top of each. Place the jars, with the lids open in a roasting tray and pour enough hot water into the tray to come up the side of the jars by 3cm. Place the roasting tray into the preheated oven for 1 ½ hours.
5 – Once cooked, remove the jars from the water bath and close the lid whilst still hot, this will create a vacuum as the jar cools.
6 – When the jars have cooled completely keep in the fridge. These will keep in the fridge unopened for two weeks, once opened used within 2 days.