Wild boar stew with chestnuts, shiitake and abbey beer

This delicious wild boar stew with abbey beer, shiitake mushrooms and chestnuts is a heart-warming autumn meal.

Number of persons: 6

Preparation time: 30 minutes

Cooking time: 150 minutes

Ingredients

• 1.5 kg Wild boar poulet
• Flower
• Olive oil
• 2 onions, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 3 stalks celery, sliced
• 300 g shiitake mushrooms, sliced
• 200 g cooked chestnuts
• 4 sprigs of fresh thyme
• 4 bay leaves
• 300 ml abbey beer (for example a double or triple)
• 500 ml Wildfond
• Salt and pepper to taste
• (vegetable) Butter
• Optional: fresh parsley for garnish
  
  
  

Preparation method:

1. Remove the poulet from the refrigerator an hour in advance and pat dry. Dredge the meat in the flour and sprinkle with salt and pepper
   
   

2. Heat the olive oil in a large saucepan over medium heat. Add the wild boar poulet and fry until brown on all sides. Remove the meat from the pan and set aside.

3. Add the chopped onion, garlic, carrots and celery to the same pan. Fry the vegetables for a few minutes until soft.

4. Add the shiitake mushrooms and chestnuts and cook for a few more minutes.

5. Pour the abbey beer and the wild stock into the pan. Add the fried wild boar meat back to the pan.

6. Add the fresh thyme, bay leaves, salt and pepper. Stir everything well.

7. Simmer the stew over low heat, cover the pot and let it cook for about 2 to 2.5 hours, or until the meat is soft and tender and the sauce has thickened. Stir occasionally and add some water if necessary if the sauce becomes too thick.

8. Taste and season the stew with salt and pepper if necessary.

9. Serve the wild boar stew with mashed potatoes, gratin or potato croquettes. Enjoy this tasty fall meal with friends and family!
   
   

Wine tip: A strong red wine; A Chianti or a Syrah.