Member recipe

Venison casserole with dumplings

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Cooking time

Prep: 1 hour Cook: 3 hours and 30 minutes

Skill level

More effort

Servings

Serves 4

A rich meal with homely dumplings, but using a lean meat!

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Ingredients

  • 350g cubed venison
  • 2 carrots chopped roughly
  • 5 florets cauliflower - minced
  • 2 cloves garlic minced
  • 1 leek - washed and finely chopped
  • 1 glass good red wine
  • 300ml water
  • stock cube - I used vegetable
  • worcester sauce - couple of dashes to taste
  • fresh rosemary - 2 sprigs
  • bay leaf
  • 1tbsp flour
  • Oil for frying

Dumplings

  • 150g butter chilled and cubed
  • 200g flour
  • herbs -dried 1 tsp
  • 1tbsp baking powder

Method

  1. Warm oil in frying pan. Sprinkle flour over venison before browning, remove from pan and put to one side.

  2. Add more oil to frying pan. When warm -add leeks, garlic and gently simmer for 5mins.

  3. Add red wine

  4. Dissolve stock into 300ml boiling and add to frying pan

  5. Add venison back into pan with bay leaf and rosemary

  6. Place everything into a ovenproof dish with lid. Place in pre-heated oven at 150/120 fan for three hours

  7. After 2.75 hours Rub chilled butter into flour, add herbs and 150ml water to make dough. Roll into Ping-Pong ball size balls and place around dish (see picture). Remove lid. Return to oven for 20 mins.

  8. Finally place pan under grill to brown the dumplings. Serve and enjoy!

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