To make the stuffing, roughly chop the bacon and place it in a large bowl with the venison or pork liver and fatty pork belly. Add the onion, garlic, orange zest, thyme, chopped bay leaves and mix well.
Pass this mixture through a mincer and return it to the bowl. Add the egg, breadcrumbs and prunes, then season and mix everything together.
Mix the stuffing together (Matt Austin)