I am not really sure what cuisine category this dish falls into. Maybe International Fusion? It is part German, part Italian, and part Tunisian. Whatever you label it, it is delicious.
For the beer, I recommend using a beer that is not too bitter or hoppy. Those flavors will come through heavily in the sauce. If the sauce does end up a little bitter you can cut it with more honey. I served it all over pasta, but you could easily serve it over mashed potatoes or even a bed of French fries. Get creative! This is the world of international wild food fusion, right?
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Read the written version of this recipe as prepared bY Justin Townsend.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.