Venison casserole with dumplings
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
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 1Warm oil in frying pan. Sprinkle flour over venison before browning, remove from pan and put to one side.
- STEP 2Add more oil to frying pan. When warm -add leeks, garlic and gently simmer for 5mins.
- STEP 3Add red wine
- STEP 4Dissolve stock into 300ml boiling and add to frying pan
- STEP 5Add venison back into pan with bay leaf and rosemary
- STEP 6Place everything into a ovenproof dish with lid. Place in pre-heated oven at 150/120 fan for three hours
- STEP 7After 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 8Finally place pan under grill to brown the dumplings. Serve and enjoy!
