Recipes of High Ardennes Belgium Vielsalm Gouvy Lierneux Trois-Ponts

Doe stew made with Lupulus brown beer

Serves :

2 kg of doe
250 g of lardoons
1 Lupulus Brune 75cl
500 g of pleurote mushrooms
5 shallots, 3 carrots
3 soupspoons of brown sugar
3 bay leaves
2/3 sprigs of thyme
25 cl of crème fraîche
2 x 100 gr of margarine
Maïzena cornflour
Salt and pepper, olive oil

Preparation :

Melt a knob of margarine in a casserole. Brown the pieces of doe, adding a dash of olive oil. Finely chop the shallots and add them. Add the bay leaves and thyme, then the finely chopped carrots. Brown the lardoons in a frying pan, then add them. Add the brown sugar, the salt, the pepper, then pour in the Lupulus and covering everything. Let it simmer on a gentle heat for at least 3 hours, turning the pieces of meat from time to time. Clean and slice the mushrooms and cook them with a knob of margarine until the cooking juices evaporate, and put them aside. Shortly before serving, add the mushrooms and the crème fraîche. Thicken the sauce with the Maïzena cornflour, adjust the seasoning to taste. Serve with croquettes or 'home-made' fries.