Potjevleesch Aurochs

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Potjevleesch Aurochs

Potjevleesch Aurochs

Potjevleesch Aurochs :


Number of persons



6 piece of rabbit

6 piece of pork (rouelle)

3 chicken leg cut in half

6 piece of veal

1 calf or veal (which will make the jelly)

1 bacon bard for inside tower, bottom and top of terrine

1 onion

1 clove garlic




3 clove

6 juniper

1 carrot average

33 cl of beer

5 cl of Alcohol genever or Cognac or Calvados





Preparation: 30 min
Cooking time: 1h30

Step 1 Material: a large terracotta terrine.

2nd step Place the bard of bacon at the bottom and on the inner circle of the Terrine. Lay a layer of various pieces of meat.

Step 3 Put onion rings, carrot slices, salt, pepper , thyme , bay leaf, cloves, 3 juniper berries and garlic clove cut into small pieces.

Step 4 Repeat until all the meat is put with the rest of the ingredients. Pour alcohol and beer.

Step 5 Put the last piece of bard on top, do not cover. Put in the oven at 200 ° (thermostat 6-7) for 15 min then at 180 ° C (thermostat 6) for 1h15.

Step 6 Remove from the oven and let cool.

Author's note
To consume preferably the next day with fries that we put on it and a good endive salad and a good beer.

I add my grain of salt

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