Casserole with wild Rabbit, Pheasant and wild Boar in a Petrus Speciale

I have made a winter version of ‘hennepot’. The chicken is replaced by pheasant and the veal by wild boar and I use wild rabbit.
Intuitively I had a Petrus Speciale in mind for this dish. It is a regional beer from West Flanders, amber in colour, fruity and with a touch of bark-like bitterness in the aftertaste as ‘beerhunter’ M.Jackson describes it.

This casserole can be kept for quite some time in the fridge.
For 4 people:

- 1 wild rabbit
- 1 pheasant cockerel
- 9 oz wild boar filet
- 1 onion
- 1 carrot
- 1 sprig of celery
- 10 sheets of gelatine
- 1 lemon
- 1 bottle of Petrus Speciale
- salt, pepper, thyme and bay leaves

How to prepare:
1. Put the meat of the rabbit, pheasant and wild boar on the fire in cold, salted water and bring to the boil. Drain the water and rinse the meat under the cold tap.
2. Put the meat on in water with the beer, salt and pepper, bay leaves, thyme and the peeled lemon.
3. Allow to boil gently for three quarters of an hour
4. Take out the meat, lemon and vegetables. Strain the stock and put it back on with the soaked sheets of gelatine.
5. Get the rabbit and pheasant meat off the bones and dice it together with the wild boar.
6. Arrange the meat and the vegetables in a mould and pour the gelatine over it. Let it set overnight in a cool cellar or in the fridge.
7. The dish can then be served with some bread and a salad or with a dressing made of fresh cheese laced with chives, salt and pepper.
8. If you have the cooking experience you can clarify the stock, using egg whites, to a ‘consommé’ before pouring it over the meat in the mould. This way the dish will have a stronger flavour.


Recipe by Stefaan Couttenye –
Restaurant ‘t Hommelhof – Watou
Source: “De Bierkeuken van ‘t Hommelhof”
Roularta Books –