The Day Before:
1 In a mixing bowl, place your meat cut into large dice, the chopped shallots, garlic, spices, starch (or bread crumbs) the 360 gr (12.75 oz) of bacon cut into large cubes and pour your wine, stir well, cover and refrigerate for 18 hours.
The Next Day:
2 Preheat your oven to 180°(th6).
3 In a well-chilled mixing bowl, quickly grind through a meat grinder with medium blade all the marinade elements.
4 Then add the whole egg, powdered gelatin, the small bacon dice and the pistachios, and with a wooden spatula, work this forcemeat vigorously for two minutes.
5 Line your terrine with the bacon strips so they overhang by about 5 cm, then fill with the forcemeat to the top, fold them over the top, add your 2 bay leaves and juniper berries, cover and cook in a water bath at mid-oven for 1 hour 10 minutes.
6 Remove your terrine, take off the lid, place a small board on top with a 500 gr (17.75 oz) weight, wait for it to cool.
7 Put in the refrigerator, leave it for two days, then after removing the board, you can start enjoying it.
Of course, if you had some truffle dice to add, then...
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