HealthyFoodMom.com - Potjevleesch - Healthy and gourmet meal idea


Prep Time40 mins
Cook Time50 mins
Total Time50 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Cuisine of the terroirs, Great classics, Meat and poultry, Nord Pas de Calais, Place
Servings: 6
Calories: 200kcal


  • 200 g Rabbit meat
  • 200 g Chicken breast
  • 200 g Veal shank
  • 200 g Boned pork loin
  • 4 cloves Ail
  • 1 industry Celery
  • 75 cl Beer
  • 2 tbsp. coffee Juniper berry
  • 3 branches Thyme
  • 3 leaves Laurier
  • 2 Carrot
  • 3 leaves Gelatin
  • Salt and pepper


  • Cut the meat into pieces. Peel the garlic cloves. Cut them in half, remove the germ, then slice them. Cut the celery into small pieces. l
  • In a large salad bowl, mix beer with garlic, celery, juniper berries, thyme and bay leaf. Add salt and pepper. Add the pieces of meat and mix. Cover and marinate in a cool place for 24 hours.
  • Preheat the oven to 150 ° C (Th.5). Peel the carrots and cut into slices. Soften the gelatin sheets in cold water.
  • Drain the meat and reserve the marinade. In the medium sized terrine dish, arrange the pieces of meat in 3 layers, separating them with 1 sheet of gelatin. Finish with 1 sheet of gelatin. Cover with marinade and spread the carrot slices on top.
  • Put the dish lid on terrine and bake for 3 hours of cooking. Let cool, then cool for 12 hours. Cut into thick slices and serve with hot homemade fries.

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