Name: Belgian Carbonnade
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 people
Ingredients: 3 pounds elk shank, (venison shanks or shoulder meat); 1/4 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