Chef John's Pate de Campagne
Coarsely grinding the meat is probably the most crucial step, but if the meat is very cold, the attachment on your stand mixer will do an adequate job. If you don't have one, you can pulse on and off in a food processor, and as long as your meat was partially frozen, this will work.
I suggest using bacon that's lightly smoked, so as not to overpower the rest of the flavors.
Substitute brandy for the cognac if desired.
Add dried cherries and pistachios in step 5 if desired.