Bird meat terrine with peppers and olives

8 servings
18 hours 30 min

Cut the onions and garlic as small as possible. Stir all the mince ingredients in a large bowl, knead with your hands. Don't overdo it! Cover the bowl with film and refrigerate for 4 to 24 hours. For the filling, cut the peppers into small cubes, the olives into circles or pieces. Cut the parsley leaves. Combine the ingredients, season with black pepper and lemon juice, mix. Heat the oven to 165C. Line a rectangular 2L cupcake tin with slices of overlapped bacon so they hang from the sides of the tin. Fill the form with half of the meat mixture, lay out the filling, cover with the second half of the mince. Cover the surface with slices of bacon. Place the tin on a baking tray and bake for 1-1 ¼ hours, until the meat is firm to the touch. About 10 minutes before the end of baking, brush the surface of the terrine with ketchup. A thermometer inserted into the terrine should show 71 C. Drain excess fat and cool the terrine completely. Cover with cling film, put a board with a load on it. Leave in the refrigerator for a period of 12 to 48 hours. Transfer to a dish and slice.