Venison casserole with thyme dumplings

This warming venison recipe is the perfect winter supper
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Venison casserole

Chris Hicks of The Catherine Wheel in Marshfield shares his recipe for rich venison casserole with fresh thyme dumplings

www.thecatherinewheel.co.uk

Serves    8

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Indy Coffee Box
  • You will need
  • Method
  • 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.

You will need

  • 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

Method

  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.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'Venison seasonality depends on breed and sex. Fallow and roe bucks are your best bet in September and October,' says Chris

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
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