Rinse and dry the leg, cut into cubes. Skin the liver and cut into cubes. Sprinkle with the crushed juniper berries and drizzle with the gin. Cover and let stand for 120 minutes. Cut the bread roll into cubes, pour the milk over it and let it stand. Cut the bacon and onions into cubes. Put the liver, meat, bacon, onions and the squeezed bread roll through the fine disk of the meat grinder. Season with salt, pepper and marjoram.
Spread a baking dish with two-thirds of the bacon cut into fine slices, pour in the meat dough and spread it smoothly. Cover with the remaining bacon slices, cover with aluminum foil and cook in the oven heated to 180-200 degrees for 70-80 minutes.
Cool the pâté, turn it out, cut into slices, arrange, garnish with tomato wedges and parsley sprigs and serve on the spot. Serve with Cumberland sauce and white bread.
Our tip: Use bacon with a subtle smoky note!
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