Home
Prep time. 40 minutes. Cooking time, 2 hours. Serves 4 people.
For the casserole.
700g of what ever game meat you want. A mixture is better.
150ml port.
300m red wine.
3tbsp olive oil.
600ml beef stock.
4 peeled and quartered potatoes.
4 large, peeled and quartered carrots.
2 onions chopped.
salt and peper.
Flour for dusting.
For the dumplings.
75g suet.
75g stilton, crumbled.
2 tbsp parsley, chopped.
175g self raising flour.
water.
Salt and pepper.
Pre heat your oven to 180C or Gas mark 4. Cover the game with flour then shake off any excess flour. Then heat 2 tbsp of olive oil in a casserole dish and fry the meat in small amounts, on browning, remove with a slotted spoon and put aside.
Pour the red wine into the casserole and heat, as you do this, scrape the casserole with a wooden spoon to deglaze it. Now add your browned game to the wine and season.
Heat the other tbsp of olive oil in a frying pan, add the onion and fry until soft, then add the onion to the casserole. Now cover the casserole and put in the oven for 1 1/2 hours.
Next, make the dumplings. Put the suet, stilton, flour and the parsley into a mixing bowl and season. Make a concave in the middle, add a little water and mix, adding water little by little to form a soft dough. Now wet your hands and make small round shaped dumplings.
Remove the casserole after 1 1/2 hours and add the port, wine, potatoes and the carrots. Cook for another 30 minutes or until the dumplings have risen and the meat is tender.
John.
For the casserole.
700g of what ever game meat you want. A mixture is better.
150ml port.
300m red wine.
3tbsp olive oil.
600ml beef stock.
4 peeled and quartered potatoes.
4 large, peeled and quartered carrots.
2 onions chopped.
salt and peper.
Flour for dusting.
For the dumplings.
75g suet.
75g stilton, crumbled.
2 tbsp parsley, chopped.
175g self raising flour.
water.
Salt and pepper.
Pre heat your oven to 180C or Gas mark 4. Cover the game with flour then shake off any excess flour. Then heat 2 tbsp of olive oil in a casserole dish and fry the meat in small amounts, on browning, remove with a slotted spoon and put aside.
Pour the red wine into the casserole and heat, as you do this, scrape the casserole with a wooden spoon to deglaze it. Now add your browned game to the wine and season.
Heat the other tbsp of olive oil in a frying pan, add the onion and fry until soft, then add the onion to the casserole. Now cover the casserole and put in the oven for 1 1/2 hours.
Next, make the dumplings. Put the suet, stilton, flour and the parsley into a mixing bowl and season. Make a concave in the middle, add a little water and mix, adding water little by little to form a soft dough. Now wet your hands and make small round shaped dumplings.
Remove the casserole after 1 1/2 hours and add the port, wine, potatoes and the carrots. Cook for another 30 minutes or until the dumplings have risen and the meat is tender.
John.
