Brown the meat on all sides in the oil, flambé in whiskey. Add the smoked bacon cut into pieces, thyme and bay leaf. Season with salt and pepper, pour in the red wine, add the carrots cut into slices, cover and simmer for about 30 minutes.
Pour this preparation into a terrine and cook it for 1 hour 30 minutes in a bain-marie and in a hot oven (th. 6, 180 °). Lower the oven temperature (th. 4/5, 120/150 °) and leave for another 30 min.
Let the terrine cool for a while in the oven, then take it out.
Prepare the jelly. Cut the aiguillette into thick slices, place them upright in the terrine and pour in the jelly. Place the terrine overnight in the refrigerator.
Serve with a green salad.