Venison casserole with thyme dumplings
This warming venison recipe is the perfect winter supper
- Added on September 1, 2015
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Serves 8
Supported by
- 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
- 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.
- 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.
- Remove and add the puree, tomatoes and wine. Season and stir then place back in the oven for a further 90 minutes.
- 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
- 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.
- 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.
- Remove and add the puree, tomatoes and wine. Season and stir then place back in the oven for a further 90 minutes.
- 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.
'Venison seasonality depends on breed and sex. Fallow and roe bucks are your best bet in September and October,' says Chris