Potjevleesch - Traditional French Meat Terrine

Ingredients

• 500g (1.1 lb) chicken thighs 500g (1.1 lb) chicken thighs
• 500g (1.1 lb) veal shoulder 500g (1.1 lb) veal shoulder
• 500g (1.1 lb) pork shoulder 500g (1.1 lb) pork shoulder
• 500g (1.1 lb) rabbit meat 500g (1.1 lb) rabbit meat
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 sprig of rosemary 1 sprig of rosemary
• 10 black peppercorns 10 black peppercorns
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the chicken, veal, pork, rabbit, onions, garlic, bay leaves, thyme, rosemary, peppercorns, white wine, and chicken broth.
2. 2.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the meats are tender.
3. 3.
   Remove the meats from the pot and strain the cooking liquid. Reserve the liquid for later use.
4. 4.
   Allow the meats to cool, then refrigerate for at least 4 hours, or until chilled.
5. 5.
   Once chilled, slice the meats into thin pieces.
6. 6.
   Arrange the sliced meats in a terrine dish, alternating the different types of meat to create a visually appealing pattern.
7. 7.
   Pour the reserved cooking liquid over the sliced meats, ensuring they are fully covered.
8. 8.
   Cover the terrine dish with plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop.
9. 9.
   Serve the Potjevleesch cold, accompanied by crusty bread and pickles.

Treat your ingredients with care...

• Chicken thighs — Use boneless and skinless chicken thighs for easier slicing.
• Veal shoulder — Trim any excess fat from the veal shoulder before cooking.
• Pork shoulder — Choose a well-marbled pork shoulder for added flavor.
• Rabbit meat — If rabbit meat is not available, you can substitute it with duck or turkey.

Tips & Tricks

• For a more intense flavor, marinate the meats in the cooking liquid overnight before cooking.
• Serve the Potjevleesch with a dollop of Dijon mustard for an extra kick.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Make sure to slice the meats thinly for an elegant presentation.
• Leftover Potjevleesch can be enjoyed for up to 3 days when stored in the refrigerator.

Serving advice

Serve the Potjevleesch cold, allowing the flavors to fully develop. Accompany it with crusty bread and a side of tangy pickles for a complete and satisfying meal.

Presentation advice

When serving Potjevleesch, present the sliced meats in the terrine dish, showcasing the beautiful mosaic of flavors and colors. Garnish with fresh herbs for an added touch of elegance.