Bäckeoffe – From Alsace

Coarsely dice the meat, together with the stilt and tail season with salt, season with pepper and marinate for one night covered with chopped garlic in white wine.

Put a layer of potatoes with white leek in a ceramic mold, place meat, stilt and tail on top with chopped onions, cloves and bay spice.

Cover with the remaining potato slices and onions. Pour the white wine over it. If necessary, add a little water so that the whole is just covered. Close with lid.

To make the terrine hermetic, knead a strip of dough made of flour and a little bit of water and stick it to the edge of the mold.

Cook in the oven at 180 °C for 2 1/2 to 3 hours.

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