Fry the meat, mushrooms, shallots and apples separately and let them cool down. Then double (twice) mince together (or process with a small cutter). Season with Madeira, salt and pepper. Finally, mix in the very cold, extremely finely minced bacon. Line a loaf pan with bacon so that the bacon slices hang over the edge by about 5 inches. Pour in mixture and cover well with bacon. Place in a water bath and poach in a preheated oven at 140 °C for about 1 hour. Remove, weigh down a little or press lightly and leave to cool overnight.
Preparation Tip:
This terrine tastes even better if you refine it with pistachios, raw bacon cubes or roasted mushrooms.
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