Recipe: Potjevleesch

1 In a large round pot (style le creuset) put butter and oil and brown the chicken cut into 8, the saddle in 4, the rabbit thighs in 2 and the shoulder cut into 4 large pieces.

2 Preheat your oven to 150°(th5)

3 Once everything is well browned, add the garlic, onions and sliced shallots, lemon slices the bouquet garni. sweat covered for 10 minutes then add the vinegar white wine, veal feet, 20 cl of water salt and pepper with the mignonnette
Cook in the oven covered very gently for 3h15

4 Then open and carefully remove with a skimmer the pieces of meat and poultry (decant) by placing them one by one on your board

5 Then carefully remove all the bones and make 4 small piles: the rabbit meat, that of the chickens, that of the pork and that of the feet

6 In a porcelain or glazed earthenware terrine arrange your meats in layers pressing as you go and alternating finely chopped fresh herbs (parsley chervil tarragon chives etc..), finally drizzle gently with the cooking juice strained and let cool in the air.

7 Place