Venison Terrine

• 6 bay leaves
• 5 juniper berries (crushed)
• 4 eggs
• 1 1/2 venison (boneless)
• 1 bacon thinly (sliced)
• 1 bay leaf
• 1/2 cranberries (dried)
• 1/2 gin
• 525 gr pork belly cured
• 240 ml wine jelly (red)