Ingredients (6 people):
1/2 rabbit
200g boneless pork shoulder
2 chicken cutlets
200g veal shank
5 cloves of garlic
2 stalks of celery
3 sprigs of thyme
3 bay leaves
2 tablespoons juniper berries
1 tablespoon peppercorns
75cl dark Northern beer
2 carrots
3 gelatin leaves
Preparation:
Cut the boneless pork shoulder, chicken cutlets, and veal shank into pieces.
Peel and halve the garlic cloves. Cut the celery into small pieces.
In a bowl, mix the garlic, celery, thyme, bay leaves, juniper berries, and peppercorns. Add the meat pieces to the mixture. Mix and pour in the dark Northern beer until everything is covered. Let marinate for 24 hours, stirring every 6 hours.
Once everything is well marinated, drain the meat and reserve the marinade. Cut the carrots into slices. Soften the gelatin in a bowl of cold water. In a terrine, spread 3 layers of meat, separating them with a sheet of gelatin. Finish with a sheet of gelatin. Cover with marinade and then spread the carrot slices over the entire surface of the terrine. Cover the terrine (careful, it must be tightly closed). Bake at 150°C for 3 hours. Let the terrine cool, then serve with HOMEMADE FRIES!
