Yorkshire game mosaic, blackberry, sloe gin, seeds and nuts

Ingredients 

terrine
350g minced venison
450g minced belly
225g minced liver
275g minced pancetta
20 peppercorns
2 cloves garlic
11 juniper berries
100g pistachios, shelled
25ml brandy
125ml white wine
mixed game, eg skinless breasts of duck, grouse, partridge, pheasant, and pigeon; rabbit loin; venison fillet
1/4tsp mace
1tsp chopped thyme
streaky bacon to line the mould

sloe gin jelly
250ml sloe gin
175g brown sugar
5 juniper berries
250ml white wine
6 leaves gelatine soaked in cold water

seeds & nuts
100g coarsely chopped pistachios, walnuts, hazelnuts, almonds
50g mixed poppy, sunflower, pumpkin, and sesame seeds
honey

blackberry garnishes
2 punnets blackberries
sloe gin
sugar

garnish
red vein sorrel
viola flowers
bread

Tristan Prudden, Head Chef Aysgarth Falls Hotel

Start the terrine and jelly a day in advance.
Mix the minced meats together and add the crushed peppercorns, garlic, juniper, and pistachios. Stir in the brandy and wine, and finally the mace and thyme. Line a terrine mould with cling film then streaky bacon, making sure there’s enough overhang on both to cover the top. Coarsely chop the mixed game and layer with the minced meat mixture. Mosaic your way to the top of the terrine, then fold over the bacon and cling film. Cook in a bain-marie at 150°C until the internal temperature reaches 42°, then remove and leave to cool overnight.

Bring all the jelly ingredients apart from the gelatine to the boil in a pan. Take off the heat and dissolve the gelatine, then pass through a sieve. Pour into a lined tray and set overnight in the fridge.

On the day, mix the nuts and seeds with a small amount of honey. Bake in the oven at 180°c until toasted. Use one punnet of the blackberries for purée: boil with a small amount of sugar and water until soft, blend until smooth, pass through a sieve, then store in a squeezy bottle. Place the other punnet in a bowl and sprinkle with sugar and sloe gin. Leave to macerate.

Dot the plate with blackberry purée and arrange the terrine cut into 2cm slices. Cut the jelly into cubes and scatter on the plate; sprinkle over the toasted seeds and nuts and the macerated berries. Garnish with sorrel and flowers.