Mince or chop the venison liver in a food processor, dice the bacon, slice the mushrooms, chop the onion and parsley. Mix with the minced pork and egg and season with salt, pepper and marjoram. Fry the venison fillets in butter and season with salt and pepper.
Put half of the farce in a greased baking dish, place the fillets on top and fill up with the second half of the farce. Decorate with juniper berries and bay leaves and bake in a heated oven with the lid closed for 1 1/2 hours. Drain off any liquid that has escaped and let stand for one night.
Melt gelatin in game stock over medium heat, stirring throughout; cool and pour over terrine. Gel in the refrigerator and bring to the table with white bread, leafy salad and a Merlot.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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