Venison casserole with thyme dumplings

This warming venison recipe is the perfect winter supper
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
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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
Trevethan Distillery - Banner
Churchill Recreate

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

Supported by
Trevethan Distillery - Banner

Supported by

SW660
Supported by
Churchill Recreate

Supported by

Churchill Recreate
Supported by
food newsletter banner

Supported by

food newsletter banner
  • 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.

6 issues only £25

When you subscribe for 6 issues (1 year)

PLUS FREE Indy Coffee Guide

Magazine and coffee guide subscrption

Hungry for more?

Get the latest news, recipes, interviews, competitions and more delivered direct to your inbox via the Food Magazine newsletter.