Venison casserole with horseradish dumplings

Serves: 6

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Prep Time: 40

Cook Time: 130

• 800g stewing venison, cut into chunks
• 2 sprigs thyme
• 1 bay leaf
• 12 juniper berries, lightly crushed
• 500ml dark ale or stout
• 25g butter
• 1 tablespoon sunflower oil
• 1 medium onion, sliced
• 1 garlic clove, crushed
• 2 tablespoons plain flour
• 250ml hot game or chicken stock
• a large sprig of rosemary
• For the dumplings:
• 100g plain flour
• 1½ teaspoons baking powder
• large pinch english mustard powder
• 30g suet
• 3 tablespoons grated horseradish
• 2 tablespoons chopped mixed herbs, such as parsley, chives and thyme

Method

1. Marinate the venison in a non-metallic bowl with the thyme, bay, juniper and ale in the fridge overnight or for up to two days.
2. Heat the oven to 170°C (150°C fan) gas mark 3. Drain the meat, reserving the ale and discarding the herbs. Pat the meat dry.
3. Put the butter and oil in a hob-proof casserole. Season the venison, then fry in batches until browned. Set aside.
4. Gently fry the onion in the same pan for 10 minutes until soft. Add the garlic and cook for 1 minute. Stir in the flour and cook for 1 minute. gradually add the ale and stock.
5. Return the venison to the pan with the rosemary. Season well, cover and bring to the boil, then cook in the oven for 1½ hours.
6. For the dumplings, sift the flour, baking powder and mustard into a bowl with a pinch of salt. Stir in the suet, horseradish and herbs. add about 75ml of ice-cold water and bring together with a flat-bladed knife until it forms a soft but not-too-sticky dough.
7. Quickly shape the dough into balls and add to the stew. Cover the pan and return to the oven for 15 minutes, then uncover for 5 minutes. Serve with seasonal vegetables.

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