Terrine of Venison with Juniper and Pistachio Nuts and Cranberry and Orange Compote

To deal with the pistachio nuts all you need to do is chop them in half. Then they can go in along with the thyme, salt and finally the wine. Now you've got quite a lot of mixing to do, so either use your hands or take a large fork and combine everything thoroughly together. Then pack it all into the loaf tin and cover the surface with a double thickness of foil, pleating the corners and folding it under the rim. Now place the terrine in a roasting tin and place it on the middle shelf of the oven. Then pour into the roasting tin about 1 inch (2.5 cm) boiling water from the kettle and let it cook for 1¾ hours.  Then remove it from the oven and after 30 minutes place two 1 lb (450 g) weights on top, or the equivalent in tins of tomatoes or similar. When the pâté is completely cold, place it in the fridge with the weights still on top and leave it overnight to really firm up. To make the compote: begin by heating the oil in a medium-sized saucepan and then sauté the onion for about 3 minutes. Next sprinkle in the curry powder and continue to cook for a further minute or so. After that stir in the cranberries and the rest of the ingredients.

When the mixture begins to simmer, turn the heat down to its lowest setting and let it just bubble very gently for about 25 minutes without a lid. The mixture should end up reduced and thickened but with the cranberries still retaining their shape.Leave the compote to cool, then cover and chill. About an hour before serving, take the terrine out of the fridge then serve it cut in slices with the compote.