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Recipe: Venison Carbonnade

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October 16, 2012

Recipe: Venison Carbonnade

By Jonathan Miles

Carbonnade is a traditional, rib-sticking Belgian stew made with beef, onions, and a spike of dark beer. Adapted for elk, it’s the perfect remedy for a cold day in the field, and a sly way to integrate the two primary hunting-camp food groups (those being meat and beer). Meat from deer or moose will be equally good here.

Venison Carbonnade

Ingredients
-3 lb. elk or venison stew meat, cut into 2-inch cubes
-2 Tbsp. butter
-4 slices bacon, chopped
-3 yellow onions, chopped
-1 Tbsp. dark brown sugar

-4 cloves garlic, minced
-16 oz. Belgian dark strong ale or other dark flavorful beer
-1 cup (or more) chicken stock
-1 bay leaf
-1 tsp. dried thyme
-1 tsp. apple cider vinegar (or lemon juice)
-1⁄4 cup chopped parsley
-Salt and freshly ground pepper, to taste

Directions
[1] Heat a large pot or Dutch oven over medium-high heat. Add the butter and bacon, and cook until barely crispy. Remove the bacon with a slotted spoon, reserving for later. Dry the venison with paper towels, then salt and pepper generously. Add the meat to the pot, in batches to avoid overcrowding, and raise the heat to high. Sear the meat well on all sides, then remove to a plate.

[2] Add the onions and brown sugar to the pot or Dutch oven and reduce the heat to medium-low. Cook, stirring occasionally, for about 20 minutes, or until the onions are soft and caramelized, with a deep golden-brown color. Stir in the garlic and cook for 2 more minutes.

[3] Raise the heat to medium-high. Pour in the beer and scrape the bottom of the pot with a wooden spoon to dislodge any tasty brown bits. Bring to a boil, then add the reserved bacon and the meat along with any accumulated juices. Add the chicken stock (you may need more than a cup to cover the meat), bay leaf, and thyme, and bring to a low simmer. Reduce the heat, cover, and simmer until the meat is very tender, about 2 hours.

[4] Before serving, uncover and raise the heat to medium to bring the stew to a fast simmer. Simmer for about 10 minutes, or until the liquids are reduced to a saucelike consistency. Stir in the vinegar or lemon juice, and check the seasoning, adding salt and pepper as needed. Serve the stew over buttered egg noodles or dumplings, if desired, topping each bowl with a sprinkling of parsley.
Serves 6

From the October, 2012 issue of Field & Stream magazine.

Comments (20)

Top Rated
All Comments
from Pathfinder1 wrote 1 year 26 weeks ago

Hi...

That sounds super yummy...I'm gonna try it as soon as I can.

+1 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

oh crap...sorry about the triple comment. The internets are acting rather odd on me today.

0 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

Also, Pathfinder1, why do you begin every comment of your's I've ever seen with Hi... (?) Just curious.

0 Good Comment? | | Report
from jdwood wrote 1 year 26 weeks ago

Well if I get a deer this year I'm definitely going to try this, it sounds incredibly delicious.

0 Good Comment? | | Report
from Granpa wrote 1 year 26 weeks ago

Made this last week and everyone wants to know when I can make it again.

+1 Good Comment? | | Report
from firedawg wrote 1 year 26 weeks ago

We made this a couple of weeks ago, and it was fantastic. I highly recommend it.

+1 Good Comment? | | Report
from woodpecker wrote 1 year 26 weeks ago

It was the picture that really caught my attention. The only thing I have left from last year are deer ribs, so I guess those will have to do. Oh boy oh boy oh boy. Where's my Buffalo Bill's hat? I alway's wear my Buffalo Bill's hat when I cook.

+1 Good Comment? | | Report
from firedawg wrote 1 year 26 weeks ago

As an after-thought, we drizzled a little honey on the last few bites and it was delicious. I wish my wife would have thought of it sooner, because the slight sweetness went really well with the meat.

+1 Good Comment? | | Report
from Nathan Ryver wrote 1 year 26 weeks ago

anything that is made with beer is going to be good!!!!

0 Good Comment? | | Report
from Nathan Ryver wrote 1 year 26 weeks ago

On a more serious note, this maybe something to try on a snow day. Was thinking about this weekend, but will probably go bow hunting.

0 Good Comment? | | Report
from MaxPower wrote 1 year 26 weeks ago

Forgot my lunch today and this isn't helping.

What do you eat it with; as far as bread/veggies etc?

0 Good Comment? | | Report
from Pathfinder1 wrote 1 year 26 weeks ago

Hi...

To BackRoad600...

I guess it's just my way of adding a little 'friendly'
greeting to my posts (since I can't wave to you!). Hope you don't mind.

+2 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

Nah, Pathfinder1, it doesn't bother me...Just one of those times where a fella is curious keep on "wavin'"
.

+2 Good Comment? | | Report
from Alex Grimaudo wrote 1 year 25 weeks ago

I tried to make this, but after I had finished preparing the stew and covered the pot, I had the heat up too high and all the liquid boiled out. I'm definetly going to give it another shot though!

0 Good Comment? | | Report
from Alex Grimaudo wrote 1 year 25 weeks ago

Maxpower...mashed potatoes = delicious combination

0 Good Comment? | | Report
from Red Salas wrote 1 year 25 weeks ago

Nice, looks and sound delicious. I going to try it.

0 Good Comment? | | Report
from Red Salas wrote 1 year 25 weeks ago

Nice, looks and sound delicious. I going to try it.

0 Good Comment? | | Report
from SeanGroves wrote 1 year 25 weeks ago

This looks great; will definitely be making this season.

May change it up a bit and use the crock pot to slow cook this in as a way to really keep in the moisture and juices from the meat.

Ommegang makes some great Belgian beers that I'd recommend to anyone trying this recipe, particularly their "Abbey Ale". Also towards the late Nov/Dec timeframe, North Coast makes a great Stout called "Old Rasputin" that is a little higher in alcohol but has great flavor and fullness that would pair well with this and add a unique taste to warm one on a cold evening after an all day hunt.

0 Good Comment? | | Report
from jaukulele wrote 1 year 24 weeks ago

that...looks...incredible

0 Good Comment? | | Report
from SMC1986 wrote 1 year 5 weeks ago

Just made this last night after having the recipe all this time. All I can say is that I waited far too long to make it. Delicious. I used Yuengling black and tan and it turned out awesome.

0 Good Comment? | | Report

Post a Comment

from Pathfinder1 wrote 1 year 26 weeks ago

Hi...

To BackRoad600...

I guess it's just my way of adding a little 'friendly'
greeting to my posts (since I can't wave to you!). Hope you don't mind.

+2 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

Nah, Pathfinder1, it doesn't bother me...Just one of those times where a fella is curious keep on "wavin'"
.

+2 Good Comment? | | Report
from Pathfinder1 wrote 1 year 26 weeks ago

Hi...

That sounds super yummy...I'm gonna try it as soon as I can.

+1 Good Comment? | | Report
from Granpa wrote 1 year 26 weeks ago

Made this last week and everyone wants to know when I can make it again.

+1 Good Comment? | | Report
from firedawg wrote 1 year 26 weeks ago

We made this a couple of weeks ago, and it was fantastic. I highly recommend it.

+1 Good Comment? | | Report
from woodpecker wrote 1 year 26 weeks ago

It was the picture that really caught my attention. The only thing I have left from last year are deer ribs, so I guess those will have to do. Oh boy oh boy oh boy. Where's my Buffalo Bill's hat? I alway's wear my Buffalo Bill's hat when I cook.

+1 Good Comment? | | Report
from firedawg wrote 1 year 26 weeks ago

As an after-thought, we drizzled a little honey on the last few bites and it was delicious. I wish my wife would have thought of it sooner, because the slight sweetness went really well with the meat.

+1 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

oh crap...sorry about the triple comment. The internets are acting rather odd on me today.

0 Good Comment? | | Report
from BackRoad600 wrote 1 year 26 weeks ago

Also, Pathfinder1, why do you begin every comment of your's I've ever seen with Hi... (?) Just curious.

0 Good Comment? | | Report
from jdwood wrote 1 year 26 weeks ago

Well if I get a deer this year I'm definitely going to try this, it sounds incredibly delicious.

0 Good Comment? | | Report
from Nathan Ryver wrote 1 year 26 weeks ago

anything that is made with beer is going to be good!!!!

0 Good Comment? | | Report
from Nathan Ryver wrote 1 year 26 weeks ago

On a more serious note, this maybe something to try on a snow day. Was thinking about this weekend, but will probably go bow hunting.

0 Good Comment? | | Report
from MaxPower wrote 1 year 26 weeks ago

Forgot my lunch today and this isn't helping.

What do you eat it with; as far as bread/veggies etc?

0 Good Comment? | | Report
from Alex Grimaudo wrote 1 year 25 weeks ago

I tried to make this, but after I had finished preparing the stew and covered the pot, I had the heat up too high and all the liquid boiled out. I'm definetly going to give it another shot though!

0 Good Comment? | | Report
from Alex Grimaudo wrote 1 year 25 weeks ago

Maxpower...mashed potatoes = delicious combination

0 Good Comment? | | Report
from Red Salas wrote 1 year 25 weeks ago

Nice, looks and sound delicious. I going to try it.

0 Good Comment? | | Report
from Red Salas wrote 1 year 25 weeks ago

Nice, looks and sound delicious. I going to try it.

0 Good Comment? | | Report
from SeanGroves wrote 1 year 25 weeks ago

This looks great; will definitely be making this season.

May change it up a bit and use the crock pot to slow cook this in as a way to really keep in the moisture and juices from the meat.

Ommegang makes some great Belgian beers that I'd recommend to anyone trying this recipe, particularly their "Abbey Ale". Also towards the late Nov/Dec timeframe, North Coast makes a great Stout called "Old Rasputin" that is a little higher in alcohol but has great flavor and fullness that would pair well with this and add a unique taste to warm one on a cold evening after an all day hunt.

0 Good Comment? | | Report
from jaukulele wrote 1 year 24 weeks ago

that...looks...incredible

0 Good Comment? | | Report
from SMC1986 wrote 1 year 5 weeks ago

Just made this last night after having the recipe all this time. All I can say is that I waited far too long to make it. Delicious. I used Yuengling black and tan and it turned out awesome.

0 Good Comment? | | Report

Post a Comment