Venison Carbonnade

I made my favorite stew,Venison Carbonnade, for dinner tonight. This recipe is fantastic and the whole family looks forward to it being made! I make the stew and then my wife makes mashed potatoes. We everything is done we pile the stew on top of the mashed potatoes. I highly recommend trying this recipe if you like a good venison stew. I used a Yuengling Porter this time around and really enjoyed it. Sorry the pics aren't good but they were an after thought since we were all fighting each other to get seconds lol.

 

Would this work with beef or pork? And can we get a recipe!

 

This looks like the one he's using..

http://www.fieldandstream.com/blogs/wild-chef/2012/10/recipe-venison-carbonnade-0

 

Thanks! And Google tells me it's traditionally s beef dish, so that answers that.

 

You're welcome. When's dinner? It's a two day drive for me, so I'll need a heads up!!!

 

Yeah that is the recipe! I use double the bacon and a touch more beer. I have been making this one for a couple of years now and still love it! I have made it with beef one time and it tasted great. I would think pork might not be that great but it seems like it would work with any type of deer, bear, moose, etc.....

 

Looks great.. I have some vension stew meat, I'll have to try it in my Esse cookstove..

 

What type of beer are you using? I don't drink it, which liberates me to get a good cooking brew.

 

I know what beer I'll use,,,, Bells Porter..wow is that beer good!

 

I used a yuengling porter but have used guiness, and Sam Adams in the past. The Guinness has a stronger flavor but so far the yuengling porter has been my favorite. Just remember at the end of the two hours to remove the lid and boil it until it thickens to about the consistency of pasta/marinara sauce.

 

damm near impossible to find a good porter in this area. Picked up a vanilla one, but that's for drinking. For the old lady. Maybe for me, porter is the only type of beer I've ever enjoyed but I am particular.

 

It will be made by the end of the week.

 

Definitely a cold weather dish.Made this traditional Belgian/Flemish classic for the first time several years ago,in June no less.Was great but next time it was in February & tasted much better.

I splurged & used Westmalle 9.5% Tripel Trappist Ale,not cheap @ around $10 for a 750ml bottle,but worth every cent.

 

Tried that vanilla porter, not very good but she likes it. I am looking forward to trying the other when it gets cold.

 

I went looking for this beer today but the place was out. Said next shipment is on Thursday.

 

I dont think that I could bring myself to cook with that delicious brew. I love tripels and that one is good I bet it turned out good though.

 

If I remember right the recipe only called for 1 cup dark ale or stout,or not quite 1/3rd of that bottle.Remainder was beef broth.Still plenty rich.

 

It's really good,,, worth the wait for the next shipment... It's the best porter I've tasted... especially bottled..

 

Doing this for supper tonight, with beef.