potted meat from French Flanders

This is a variant based on beer and juniper. In other recipes, white wine and vinegar are used. Remove the meat from the rabbit's back and divide it into cubes. Cut the pork tenderloin into large blocks. Cut the onion and carrots into coarse brunoise. Mix the 4 types of meat and vegetables with dried thyme, crushed juniper berries, a few bay leaves, pepper and salt. Put everything in a large cast iron casserole. Pour in a bottle of blond beer of your choice, a big glass of jenever (gin) and poultry stock. Make sure that all meat is submerged. Place the casserole in a preheated oven at 100°C for 3 to 3 ½ hours. Check that the meat is cooked enough and mix the cooking liquid with soaked gelatine sheets. Cover the preparation in jars and cover with a foil in airtight manner. Allow to cool to room temperature and then put the jars in the refrigerator until use.