Recommendations · Beer and food

Venison stew with Berne Abdijbier Abt Generaal Quadrupel

Venison that simmers for three hours with juniper, bay leaf and dried plums. Alongside such a dark jus stands a quadrupel of well over ten percent.

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Bottle of Berne Abdijbier Abt Generaal Quadrupel, beer

From the shelf

The bottle

Berne Abdijbier Abt Generaal Quadrupel comes from Berne in the Netherlands and is a quadrupel of 10.5 percent by volume. The bottle contains 33 centilitres. A quadrupel is dark and heavy, with plenty of dark malt and residual sugar; that gives notes of caramel, raisin and dried fruit, with a warm finish in which the alcohol is noticeable.

Berne Abdijbier Abt Generaal Quadrupel

The combination

Why this works together

Game has a pronounced, slightly iron-like taste that overwhelms a light beer. A quadrupel holds its own: the residual sugar settles in beside the dried prunes in the pan, the caramel from the malt links up with the browned bits of the meat, and the alcohol dissolves the fat of the jus. The juniper berry finds its counterpart in the spicy yeast note of the beer.

At the table

The dish

  • Before 4 people
  • Ready in 3 hours and 30 minutes
  • Type main course

What you need

  • 1.2 kilo venison leg, in 4 centimetre chunks
  • 2 onions, in half rings
  • 2 winter carrots, sliced
  • 250 grams chestnut mushrooms, halved
  • 60 grams of butter
  • 2 tablespoons of flour
  • 500 millilitres beef stock
  • 200 millilitres dark beer
  • 8 dried prunes
  • 6 juniper berries
  • 3 bay leaves
  • 2 tablespoons apple syrup
  • salt and freshly ground black pepper

How to make it

  1. Pat the meat dry and sprinkle it with salt and pepper; wet meat does not brown.
  2. Heat half of the butter in a braising pan and brown the meat all over in three portions. Take it out.
  3. Melt the rest of the butter and fry the onion and carrot for 8 minutes.
  4. Sprinkle the flour over it and stir for 1 minute.
  5. Return the meat to the pan, pour in the stock and the beer and stir the browned bits loose from the bottom.
  6. Add the plums, the juniper berries, the bay leaf and the apple syrup and bring everything to the boil.
  7. Turn the heat as low as possible, tilt the lid on the pan and let the stew simmer gently for 3 hours.
  8. Fry the mushrooms separately in a little butter for the last quarter of an hour and fold them in. Fish out the bay leaf and juniper berries and season to taste.

In the glass

Serving

Pour at 10 to 12 degrees into a bulbous goblet glass. A quadrupel that is too cold gives nothing away; at this temperature the dried fruit and the caramel only open up.

All about Berne Abdijbier Abt Generaal QuadrupelBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18