Melt half the butter and add the chopped onion and the bay leaf. Cook gently until onion is soft and translucent but do not allow it to colour. When soft add the garlic and brandy and cook for a minute or two more. Remove bay leaf.

Scrape onion mixture into the food processor together with the diced game meat. Process until very smooth. Add the rest of the butter which should be softened but not melted and process again until smooth.

Empty the puree into a bowl and stir in the peppercorns. When the mixture is cool but has not stiffened fold in the cream and mix thoroughly. If the puree is still warm the cream will become runny – if it is too stiff you will not be able to mix in the cream.

Refrigerate until needed.