The heartiest of dishes, and a perfect one for the fall

Have I mentioned that I really enjoy wild game meat? Things like venison, moose, elk and buffalo all have incredible nutritional profiles (super high in protein, cleaner meat because of how they grow up wild instead of farmed), and they are super tasty. If you have never tried something like that, I fully recommend it. Moose actually tastes almost exactly like beef. Venison is gamier, but if you put it with a stronger tasting sauce and loads of veggies, it is amazing. Duck and black bear are sort of greasier meats, but you can cut that with some herbs and salt. 

When it comes to things like eating this way, it really is just a matter of getting out of your comfort zone and being willing to try new things. You never know what you might absolutely love! That was how I discovered just how much I adore moose. 

So now that I know how yummy these options are, I am always on the lookout for new ways to cook them… and this recipe just might be my new favourite (it even topped the Moose Wellington from a couple of years ago!). Belgian "carbonnade flamande" is a rich beef and onion stew (often called Flemish stew) that uses beer instead of wine for its braising liquid. Some of the key ingredients include beef, caramelized onions, and dark Belgian ale, which creates a distinctive sweet and savory flavour profile that is often further balanced with a touch of mustard and sugar. 

I would use shanks here because they have so much connective tissue. Once that all breaks down, all that stuff makes the broth silky and it tastes as if there is a ton of fat in there, but there isn't. If you don't have shanks, you could use the shoulder. You could do this with a large hind leg roast, but it would not be as silky.

This is just a seriously yummy way to create a meal that is perfect for fall - hearty, rich, and meaty. Serve with some steamed garlic broccolini and mashed potatoes. A good wine to serve with Carbonnade Flamande is a medium-bodied red wine like a Beaujolais or Pinot Noir, as these complement the richness of the dish. You could also go with something like a more robust Cabernet Sauvignon or a Syrah from the Rhône Valley, with the wine's tannins helping to cut through the fatty texture of the stew. 

Whip this one up on one of those chilly fall evenings and enjoy with your loved ones! Happy autumn everyone.

Belgian “carbonnade flamande”:

• 3 pounds elk shank, venison shanks or shoulder meat

• ¼ cup duck fat or unsalted butter

• Salt

• 3 onions, peeled and sliced root to tip

• 1 ounce dried mushrooms, rehydrated in 1 cup warm water and chopped

• 2 teaspoons dried thyme

• 3 or 4 tablespoons flour

• 2 tablespoons mustard, Dijon is best

• 1 cup venison or beef broth

• 1 or 2 bottles of beer, Belgian abbey ale is traditional

• 2 tablespoons cider vinegar

• 1 heaping tablespoon red currant jelly

• Black pepper

• Chopped parsley for garnish

1. Cut the shank or the shoulder meat off the bone in large pieces, about 2 to 4 inches across. If you are using venison shanks, you can leave them whole if they will fit into your pot

2. Heat the duck fat or butter in a large heavy lidded pot over medium-high heat. Pat the meat dry and salt it on all sides. Brown it well on all sides in the hot pan (you might need to do this in batches). Remove the pieces as they brown and set them aside

3. When the meat has all browned, add the sliced onions to the pan and mix well. Reduce the heat to medium and cook the onions until they are nicely browned and soft (about 20 minutes). About halfway through, salt the onions and add the chopped mushrooms and thyme

4. When the veggies are ready, return the meat and all juices from the bowl into the pot. Stir in the mustard, then add enough flour to dust everything in the pot

5. Stir in the mushroom soaking water (strained), the venison broth and at least one bottle of the Belgian beer (you want the meat to just barely be covered. Pour in more beer if need be). Bring to a simmer, add salt to taste, cover and cook slowly until the meat is really tender, anywhere from 90 minutes to 4 hours if it's a larger piece of meat

6. Once the meat is tender, whisk in the red currant jelly, the vinegar and add black pepper to taste. Garnish with the chopped parsley

7. Serve with spaetzle, egg noodles or potatoes

Belgian “carbonnade flamande”... one of my favourite dishes for the fall! This meal is hearty, warming, packed with flavour and the perfect level of savoury.