Cut the meat into thin strips. Peel shallots and carrots. Chop shallots, cut carrots into circles. Crush the juniper berries in a mortar.
Arrange meat, vegetables and juniper in a terrine dish. Pour in wine, cognac, add "bouquet garni". Stir and leave to marinate in a cool place for 24 hours.
Take the meat out the next day and pat dry. Place a slice of lard on the bottom of a ceramic refractory terrine dish. Put a layer of game meat on top of it, then a layer of minced pork, then a layer of minced veal. Salt and pepper.
Fill the form, alternating layers of meat and minced pork. Press down tightly and cover with the remaining slice of lard. Cover the mold with a lid and place in a water bath. Cook in an oven preheated to 180ºС for 2 hours. After that, remove the lid and cool the terrine. Serve as a cold appetizer.