50g/1¾oz dried cranberries
2 tbsp chopped tarragon leaves
sea salt and freshly ground black pepper
50g/1¾oz toasted chopped hazelnuts
2 tbsp rapeseed oil
25g/1oz unsalted butter
200ml/7fl oz double cream
550g/1lb 4oz dry cured smoked streaky bacon
300g/10½oz skinless boneless chicken breasts, roughly chopped
350g/12oz chicken livers
350g/12oz venison fillet, cut into 2cm/¾in-wide strips
2 tbsp Armagnac