Venison casserole with dumplings
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to 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 winestep 4
Dissolve stock into 300ml boiling and add to frying panstep 5
Add venison back into pan with bay leaf and rosemarystep 6
Place everything into a ovenproof dish with lid. Place in pre-heated oven at 150/120 fan for three hoursstep 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!
