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Venison casserole with dumplings

By callym (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

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

Method

  • STEP 1
    Warm oil in frying pan. Sprinkle flour over venison before browning, remove from pan and put to one side.
  • STEP 2
    Add more oil to frying pan. When warm -add leeks, garlic and gently simmer for 5mins.
  • STEP 3
    Add red wine
  • STEP 4
    Dissolve stock into 300ml boiling and add to frying pan
  • STEP 5
    Add venison back into pan with bay leaf and rosemary
  • STEP 6
    Place everything into a ovenproof dish with lid. Place in pre-heated oven at 150/120 fan for three hours
  • STEP 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.
  • STEP 8
    Finally place pan under grill to brown the dumplings. Serve and enjoy!
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