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Recipe · Nord
Potjevleesch
Northern French potted meats in jelly
⏱ 240 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)boneless rabbit
500 g (18 oz)chickenthighs
500 g (18 oz)vealshoulder
300 g (11 oz)lean slab bacon
3onions
3 clovesgarlic
3 leavesbay leaf
1 sprigthyme
10juniper berries
500 ml (2 cups)lager
200 ml (¾ cup)white wine vinegar
Saltpepper
- 500 g (18 oz) boneless rabbit
- 500 g (18 oz) chicken thighs
- 500 g (18 oz) veal shoulder
- 300 g (11 oz) lean slab bacon
- 3 onions
- 3 cloves garlic
- 3 leaves bay leaf
- 1 sprig thyme
- 10 juniper berries
- 500 ml (2 cups) lager
- 200 ml (¾ cup) white wine vinegar
- Salt pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut all the meat into 3 cm (1¼ in) cubes.
- Mix in a large bowl with the sliced onions, chopped garlic, herbs and berries.
- Season with salt and pepper and pour over the beer and vinegar.
- Cover and marinate in the fridge for 24 hours.
- Pack into a terrine, alternating the meats so the slices look good.
- Pour in the strained marinade to cover.
- Bake in a water bath at 150°C (300°F) for 3 hours.
- Let cool, then chill for 24 hours (the jelly sets on its own).
- Serve cold in thick slices with hot fries and a northern French beer.
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