Cooking With Game

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    Venison casserole with tarragon juniper dumplings.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison casserole with tarragon juniper dumplings.

    Post  Admin on Fri Sep 30, 2016 7:35 pm

    6 Servings

    Prep: 20 mins

    Cook: 5 hrs 10 mins

    Ready In: 5 hrs 30 mins


    450 grams diced venison
    2-3 tbsps olive oil
    1 large carrot roughly chopped
    1 turnip peeled and chopped
    1 onion roughly chopped
    1 clove garlic finely chopped
    1 tbsp plain flour
    1 measure port or madeira
    300 ml real ale
    1 sprig thyme
    1 tbsp redcurrant jelly
    1 tbsp tomato paste
    4 tbsps red wine vinegar
    300 ml beef stock
    1/4 stick cinnamon
    175 grams self-raising flour
    75 grams shredded suet
    1 tsp juniper berries chopped
    1 tsp tarragon chopped
    1 tsp english mustard
    salt and pepper


    1.Preheat the oven to 150C / 300F / Gas mark 2. Add olive oil to a large frying pan heat and seal off meat briskly and in batches. Remove from frying pan and place in a casserole pan and dust the meat with flour.

    2.Place frying pan back on the heat, add all the alcohol, bring to the boil and reduce by half. Add the liquid to the casserole pan with the meat.

    3.Wipe out frying pan with kitchen towel, add a tablespoon of olive oil, toss in prepared vegetables, garlic and roast off until golden brown (about 10 minutes).

    4.Place roasted vegetables in casserole pan with meat and add rest of ingredients to casserole. Cover and place casserole in oven for three hours or until meat is nice and tender. Season to taste and serve.

    5.Dumplings Mix all dry ingredients together in a bowl. Add English mustard, tarragon and sufficient cold water to make a fairly stiff dough and shape into 12 dumplings.

    6.Thirty minutes before serving casserole, remove the lid, place the dumplings on the surface of the stew and continue to cook.

      Current date/time is Sun Jul 22, 2018 5:30 pm