VENISON CASSEROLE WITH DUMPLINGS

Venison casserole with dumplings image

Provided by callym

Time 4h30m

Yield Serves 4

Number Of Ingredients 30

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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
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

Steps:

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