Heat a little oil in a pan and sauté mushrooms until they release their moisture.
Add shallot & garlic; cook 2 minutes.
Cool slightly, then mix with pheasant, pork mince, chopped bacon, herbs, brandy, egg, salt & pepper.
Line a small loaf tin with bacon rashers, letting ends hang over the sides.
Pack in the filling firmly.
Fold bacon over the top.
Cover with foil.
Place the tin in a roasting tray and pour hot water halfway up the sides.
Bake at 160°C for 1hr 15 min.
Remove from tin and press it with a weight while cooling — this improves texture.
Chill overnight.
