Belgian Stew with boar, chanterelle and Westvleteren 12

Back to the kitchen ... last week-end we were busy fighting with the many photos of Matteo's Battesimo and with the heavy snow that decided to make normal life difficult. This week-end I have two dish trials and the first came out fine ... obviously for our dinner.

Among my favorite Belgian dishes is stofvless (see my archive for the recipe). Something I adore with beer or a good red wine and in this season. However, this week I have eaten out twice for work .... and I was given a variant (actually two) based on boar. Lovely .... so here I am today convincing Elke to change her traditional recipe for boar.

The result is something lovely where the strong boar dominates, with the chanterelle mushroom giving it a bit of an earthy flavor as well as lightening the dish up and the wonderful Westvleteren 12 giving some body, sweetness and spiceness. And the dish looks very very dark ... almost black. I know not many will be able to use the Westvleteren trappist .... try another trappist or a black stout. Or get it (unofficially) off ebay ... or come to Belgium!!

(Leggi la ricetta --- Read the recipe)