Ingredients (serves 3-4):
Casserole:
- 500g diced venison
- 30g plain flour
- Salt and ground pepper
- 4 tablespoons of sunflower oil
- 1 onion – sliced
- 2 carrots – peeled and diced
- 2 sticks of celery – sliced
- 2 garlic cloves – crushed
- 100ml red wine
- 500ml chicken or beef stock
- 1 bay leaf
- 1 teaspoon of dried rosemary
Dumplings:
- 100g of self raising flour
- 50g of vegetable or beef suet
- 25g of grated mature cheddar cheese
- 1 heaped teaspoon of dried chives
- 75ml cold water
- Salt and pepper
Heat up the oven to around 170 degrees C. Place the plain flour in a bowl and season with salt and pepper. Put the venison in the flour and coat evenly. Heat a pan up over a medium heat and put half the oil in then add in the venison. Once the venison is browned off remove it from the pan and place it into a casserole dish. Add the rest of the oil to the pan and return it to the heat. Throw in the carrots, celery and onion and cook for five minutes until the veg is slightly brown around the edges. Add the venison back into the pan and add in the garlic and red wine. Simmer until the wine reduces a little. Pour everything back into the casserole dish and add in the rosemary, bay leaf and stock. Put the casserole dish into the middle of the oven for around 20 minutes.
After the venison has been in the oven for 15 minutes you’ll need to make the dumplings. Combine all of the ingredients and mix together briefly. You don’t want to knead the mixture but mix it enough so that it’s consistent. Wet your hands before grabbing a golf ball sized amount of the mix and pat into a ball shape. Repeat this until you’ve used all the mixture. Now that the venison has been in for 20 minutes it’s time to add in the dumplings. Remove the venison from the oven, give it a quick mix and then place the dumplings over the top of the mixture, making sure that they’re not touching.
Return the venison and dumplings to the oven for a further 10-20 minutes or until the dumplings start to go a lovely golden colour.
Serve up straight away with some veg and crusty bread. Enjoy!
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