Combine the sausage meat and chopped game livers in a large mixing bowl.
Mix in breadcrumbs, egg, parsley, thyme, juniper, garlic, wine, brandy, and seasoning.
Cut the lean game meat into uniform strips roughly two fingers thick.
Brown the game meat strips in a hot frying pan for 2 minutes.
Line a loaf tin with bacon and layer the forcemeat and game meats alternately.
Fold bacon over the top and cover tightly with foil or a lid.
Bake in a water bath at 160°C for 90 to 120 minutes until piping hot.
Press the terrine with weights and chill overnight.
Slice thickly and serve with salad, chutney, and toast.