Turkey, juniper & green peppercorn terrine

Chicken livers, trimmed, finely chopped	8 ounces
Turkey, ground	1 pound
Pork, ground	1 pound
Pancetta, diced	8 ounces
Pistachios, shelled, roughly chopped	½ cup
Salt	1 teaspoon
Mace, ground	½ teaspoon
Garlic, crushed	2 cloves
Peppercorns in brine, green, drained	1 teaspoon
Juniper berries	1 teaspoon
Wine, dry white	½ cup
Gin	2 tablespoons
Orange, zest	1
Vine leaves in brine, large	8
Olive oil, extra virgin
Pickle or chutney

1. In a bowl, combine the livers, turkey, pork, pancetta, nuts, salt, mace, and garlic. 
2. Lightly crush the peppercorns and juniper berries, and add them to the mixture. 
3. Stir in the wine, gin, and zest. 
4. Cover and refrigerate overnight. 
5. Preheat to 325°F. 
6. Rinse the vine leaves under cold water; drain thoroughly. 
7. Lightly oil a 5-cup ovenproof terrine dish. 
8. Line the terrine with the leaves, letting the ends hang over the sides. 
9. Pack the meat mixture into the terrine, and fold the leaves over to enclose. 
10. Brush lightly with oil. 
11. Cover the terrine, place in a roasting pan, and pour in boiling water to come halfway up the sides. 
12. Bake for 1 hour 45 minutes, checking the water level occasionally, adding more as needed. 
13. Leave the terrine to cool, then pour off the surface juices. 
14. Cover with plastic wrap, then foil, and place a weight on top; chill overnight in the refrigerator. 
15. Carefully turn out the terrine on to a serving plate, and cut into slices. 
16. Serve at room temperature with pickle or chutney. 

Recipe from 500 Slow Recipes.