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:
- 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
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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.
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Add the chopped onion, garlic, carrots and celery to the same pan. Fry the vegetables for a few minutes until soft.
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Add the shiitake mushrooms and chestnuts and cook for a few more minutes.
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Pour the abbey beer and the wild stock into the pan. Add the fried wild boar meat back to the pan.
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Add the fresh thyme, bay leaves, salt and pepper. Stir everything well.
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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.
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Taste and season the stew with salt and pepper if necessary.
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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.