• Cubed venison 900g
• Flour for coating
• Olive oil
• Root vegetables 900g
• Onions 2 small, chopped
• Celery 4 sticks
• Bay leaves 4
• Butter 1.5 tbsp
• Game or meat stock 1.5 l
• Tomato puree 4 tsp
• Chopped tomatoes 2 x 400g tins
• Red wine 2 glasses
• Salt and pepper

For the dumplings:

• Self raising flour 225g
• Beef or vegetable suet 115g
• Salt and pepper
• Onion 1, finely chopped
• Fresh thyme 4 tbsp, chopped
• Parsley handful, chopped
• Cold water

1. Lightly coat the venison in seasoned flour and fry in olive oil over a high heat to brown. Add the mixed vegetables, onions and celery and fry for a few more minutes.
2. Add in the garlic, bay leaves, butter and stock and bring to the boil. Cover with a lid and transfer to the oven and cook at 160°c/gas 3 for an hour.
3. Remove and add the puree, tomatoes and wine. Season and stir then place back in the oven for a further 90 minutes.
4. To make the dumplings, mix all the ingredients together and add the water, a little at a time, until the mixture is bound but not sticky. Roll into 8 balls. Place the dumplings in the casserole and cook for the final 40 minutes.