Baeckeoffe (Alsatian Three-Meat Stew) tasty and golden

The day before cooking, cut all the meat into 2 in. large cubes and put them into a large pie dish with salt, black pepper (berries crushed with the bottom of a sauce pan), sliced onions, thyme, bay leaf, juniper berries, garlic cloves and the wine for the marinade. Blend the whole with clean hands, cover with cling film and put into the fridge during one full night.

The day after :

1 Pre-heat the oven at 320°F

2 Into the special bäeckeofe cooking dish, put a layer of the marinated ingredients, then a layer of potatoes and repeat the layers until the dish is filled up. Pour the marinade and the rest of the wine.

3 Cover with the lid of the dish then take the dough you have prepared in a small bowl, make a long 'snake' of it (long and thick enough) and stick it well with the thumb at the joint border of the dish and lid in order to close hermetically the dish

4 Cook into the oven during 3 hours and a half (to make it nicer, you can, after half cooking, lay down with a brush on the dough 'snake' with some egg wash)

5 Put the closed dish on the table and open it with a knife in front of each guests : your neighbours should come fast thanks to the blend of aromas spreading in the room ...