- 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!