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Potjevleesch, Flemish meat terrine

Main dishes

The Flemish terrine in jelly: layers of onion, chicken, rabbit, veal, and bacon, seasoned with thyme, bay leaf, and juniper berries, covered with water an…

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Recipe from DavidL, Antoinel, Assassas77 and 2 other contributors, adapted by Recette de cuisine · · updated on

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Potjevleesch is a traditional Flemish dish that is prepared in a pot. It consists of pieces of chicken, rabbit, and veal, immersed in a flavored jelly. Served with French fries, this dish is a delight for those who enjoy Belgian cuisine.

Ingredients and directions

  • Prep time30 min
  • Cook time6 hr
  • Resting12 hr
  • Total18 hr 30 min
  • DifficultyMedium
  • CostPricey
  • Cooking methodnibbling
  • Estimated cost$68.70 $11.45 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free
  • Low lactose

Ingredients

6 people
  • $5.24
  • $1.82
  • $0.31
  • $0.40
  • $60.24
  • $0.69

Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Line the bottom of the terrine with a layer of sliced onions. ≈ 3 min
  2. Add salt, pepper, thyme, bay leaf, and juniper berries. ≈ 3 min
  3. Covered with pieces of chicken, rabbit, beef, and pork. ≈ 3 min
  4. Therefore, alternate between layers of onions and meat. ≈ 3 min
  5. Pour evenly coat the meat, pour equal parts of water and vinegar (or white wine) until it completely covers the meat. ≈ 3 min
  6. Bring to a boil and simmer over low heat for 3 to 4 hours, adding more of the mixture as needed.
  7. Allow to cool slowly, then refrigerate for at least 12 hours: the jelly sets during cooking and solidifies in the refrigerator.

The bill

Potjevleesch, Flemish meat terrine

  • 300 g of rabbit$5.24
  • Pork loin$1.82
  • onion$0.31
  • salt, pepper$0.40
  • thyme, bay leaf, juniper berry$60.24
  • White wine or wine vinegar$0.69

Total$68.70

that's $11.45 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 300 g of chicken
  • 300 g of rabbit
  • 300 g of veal flank
  • Pork loin
  • onion
  • salt, pepper
  • thyme, bay leaf, juniper berry
  • White wine or wine vinegar
  • water

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