This is a variant based on beer and juniper. In other recipes, white wine and vinegar are used. Remove the meat from the rabbit's back and divide it into cubes. Cut the pork tenderloin into large blocks. Cut the onion and carrot into coarse brunoise. Mix the 4 types of meat and vegetables with dried thyme, crushed juniper berries, a few bay leaves, pepper and salt. Put everything in a large cast iron casserole. Pour in a bottle of blond beer of your choice, a big glass of juniper and poultry stock. Make sure that all meat is submerged. Place the casserole in a preheated oven at 100°C for 3 to 3 ½ hours. Check that the meat is cooked enough and mix the cooking liquid with soaked gelatine sheets. Cover the preparation in jars and cover with a foil in airtight manner. Allow to cool to room temperature and then put the jars in the refrigerator until use.

Potted meat from French Flanders  

chicken white cut calf poulet rabbit back pork tenderloin onions carrot thyme
laurel pepper and salt Juniper berries blond beer poultry stock juniper (or gin) gelatin leaves
The pot meat from French Flanders is related to the West Flemish variety. The first known recipe dates from 1302.
In the region there are numerous producers who offer the product on the basis of a traditional preparation in different varieties.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Potted meat from

French Flanders  

This is a variant based on beer and juniper. In other recipes, white wine and vinegar are used. Remove the meat from the rabbit's back and divide it into cubes. Cut the pork tenderloin into large blocks. Cut the onion and carrot into coarse brunoise. Mix the 4 types of meat and vegetables with dried thyme, crushed juniper berries, a few bay leaves, pepper and salt. Put everything in a large cast iron casserole. Pour in a bottle of blond beer of your choice, a big glass of juniper and poultry stock. Make sure that all meat is submerged. Place the casserole in a preheated oven at 100°C for 3 to 3 ½ hours. Check that the meat is cooked enough and mix the cooking liquid with soaked gelatine sheets. Cover the preparation in jars and cover with a foil in airtight manner. Allow to cool to room temperature and then put the jars in the refrigerator until use.
chicken white cut calf poulet rabbit back pork tenderloin onions carrot thyme
laurel pepper and salt Juniper berries blond beer poultry stock juniper (or gin) gelatin leaves
The pot meat from French Flanders is related to the West Flemish variety. The first known recipe dates from 1302.
In the region there are numerous producers who offer the product on the basis of a traditional preparation in different varieties.
a recipe guide for the amateur chef Belgian Cuisine