Potjevleesch

Ingredients

• 300g pork shoulder, cubed
• 300g veal shoulder, cubed
• 300g rabbit or bone-in chicken thighs, cut into pieces
• 2 onions, sliced
• 3 bay leaves
• 6 juniper berries
• 4 sprigs thyme
• 1 tbsp black peppercorns
• 2 cups dry white wine
• 1 cup water
• 2 tbsp white wine vinegar
• Salt
• 2 gelatin leaves (if needed)
• French fries, to serve

Before you cook

• Season the pork, veal, and rabbit pieces generously with salt.
• Layer the meats in a heavy ceramic or cast-iron pot with the sliced onions, bay leaves, juniper berries, and thyme.
• Pour the white wine, water, and vinegar over the meat until it's just covered.

Steps

1. Bring the pot to a gentle simmer over medium heat.
2. Lower the heat so the liquid barely bubbles.
3. Cover the pot and cook for 3 hours, until all three meats are fork-tender.
4. Lift the meat pieces out with a slotted spoon and pack them into a terrine dish or loaf pan.
5. Strain the cooking liquid through a fine sieve into a clean saucepan.
6. Taste the strained liquid and adjust the salt.
7. If the liquid feels thin, soften the gelatin leaves in cold water for 5 minutes, squeeze them out, and stir them into the warm liquid until dissolved.
8. Pour the liquid over the meat in the terrine until it's fully covered.
9. Cover the terrine and refrigerate it for at least 8 hours, until the liquid has set into a firm jelly.
10. Run a knife around the edge of the terrine and turn it out onto a board.
11. Slice the terrine and serve it cold with hot French fries.