Venison stew with cheesy dumplings.

As winter starts getting it’s claws into us, we need something nice and hearty that will stick our ribs together. This meal will certainly do that, although if you don’t have a ready supply of venison, then some lovely beef shin will work a treat.

Vension stew with cheesy dumplings.

Toss a kilo of  diced venison in some seasoned flour, and then heat some rapeseed oil in a large casserole on a high heat until starting to caramelise, add 2 finely chopped onions, 2 chopped carrots, and a couple of chopped celery sticks, and a finely chopped clove of garlic, 10 crushed juniper berries (these go great with game especially venison), some chopped herbs, rosemary and thyme are the best, a good splash of red wine, and pop the lid on until everything softens for a few minutes.

Take the lid off and turn the heat to medium and cook for another 10 minutes, add a couple of litres of good beef stock, pop the lid on and turn to a low heat to simmer for 3/4 hours, adding water if the stew becomes too dry.

The meat should be so soft and falling apart, so taste and season as required, I like to use smoked sea salt and pepper and another clove or two of garlic.

The dumplings are no-suet dumplings from Sara Ravens inspiring Food for Friends and Family book.

Sift 200g plain flour with 2 teaspoons baking powder in a large bowl, add 4 tablespoons grated parmesan, a pinch of ground cloves and allspice, 2 tabblespoons chopped chives, a couple of pinches of salt and a pinch a black pepper, a beaten egg, and slowly mix in 120ml of milk. Using wet hands to stop the dough sticking gently form 12 balls.

Pop the dumplings on top of the stew and put the stew into a 180 deg C oven covered for 5 mins, before taking the lid off to allow the dumplings to brown for 10 mins.

Scatter the stew with chopped flat leaf parsley, and serve with mash, some steamed kale, and chunks of good bread and butter.

Enjoyed with a nice bottle of Chilean Carmenere.

9 responses to this post.

  1. Holy smokes! (no pun intended!) this looks fabulous. I have a lot of venison in the freezer that would be perfect for this.

    Reply

  2. Posted by rheaellis1 on November 11, 2011 at 11:41 am

    Was there any left?

    Reply

  3. Oh yummy. This recipe is so up my street, as you probably know. I LOVE it.

    Reply

  4. Venison stew is one of my absolute favourites, having only discovered the joys of venison about a year or two ago. We follow Jamie Oliver’s receipe from his America book, which uses juniper and is inspired by his stay with the Navajo in Arizona and is delicious. I love making dumplings to go with it, but never thought of adding cheese – will have to try that this winter x

    Reply

    • I think the pairing of venison and juniper is a classic, a lot of cooks add bacon, but I prefer to let the venison shine through. This is one of the few ways I can get my wife to eat it though. I often make this dish with shin of beef, and my family just love dumplings.
      Cheers
      Marcus

      Reply

  5. That is a perfect meal! I believe you can buy venison in the supermarket. I’ll have to bookmark your recipe.

    Reply

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