Hennepotje or Potjevleisch of wild rabbit, pheasant and wild boar in gelatine of Petrus Speciale Hennepotje or Potjevleisch of wild rabbit, pheasant and wild boar in gelatine of Petrus Speciale

Serves 4 people

What you need:

  • 1 wild rabbit
  • 1 chicken pheasant
  • 250 gr. fillet of wild boar
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 10 sheets gelatine
  • 1 lemon
  • Pepper, salt, thyme, bay leaf

Preparation:

  • Put the rabbit, the pheasant and the boar meat in cold salted water. Bring to the boiling point. Pour off the water and rinse the meat under cold, streaming water.
    Put some water on with beer: add the meat, pepper, salt, bay leaf, thyme and the peeled lemon.
  • Have this softly cooked for 45 minutes. Remove the meat, the lemon and the vegetables from the pot. Sieve the broth and place this again on the fire with the soaked gelatine sheets.  Remove the meat from the rabbit and the pheasant from the bones and cut into small pieces just as the boar meat. Remove the pieces of meat together with the vegetables from the cooking water and put them in a mould. Pour over the gelatine liquid. Have this sit for a night in the cellar or in the refrigerator until stiff.
  • To be eaten with bread and lettuce or with a sauce based upon fresh cheese with chives, pepper and salt. The real chefs can clear the broth with egg white until it becomes a consomm√© before pouring it over the meat in the mould. This is a flavour enhancer for the Hennepot or Potjevleisch.