Venison Casserole Recipe by Sarah Merchant
A delicious Venison Casserole Recipe with Dumplings by one of our Facebook competition entrants. Try it for yourself today.
1/2 bottle red wine (use something dry and fruity, doesn’t have to be expensive, mine wasn’t!)
2 tbsp Worcestershire sauce
3-4 bay leaves
1/2 tbsp juniper berries, crushed (I give them a little bash in the pestle & mortar)
Herbs if you have them (a little rosemary, or some thyme) … a sprinkle of dried mixed herbs if not
2 onions, sliced or chopped
3-4 cloves of garlic, crushed
2 lbs venison (stewing or braising type meat)
A little smoked bacon if you have any
Beef stock (to cover)
For the dumplings
4 oz self-raising flour
2 oz suet (I used beef, could use veggie)
1 tsp wholegrain mustard (optional) … you could add herbs, also, parsley is good.
- Coat meat in a little plain flour and brown in a pan
- Add all other ingredients and give a good stir, ensuring it was covered with liquid. Cook until tender/falling apart.
- About 30 mins before you want to eat, add dumplings: mix all the dumpling ingredients together with a little water and shape into 6-8 dumplings. Pop on top of the casserole until cooked, light, and fluffy.
- Serve with seasonal veg.