Venison Stew with Dumplings

It might be blowing a hoolie outside but I also cooked up a storm in the kitchen today with this warming bowl of Venison Stew with Dumplings.

Incredibly rich in flavour and the meat just fell apart, beautiful. This dish is perfect for these cold wintery nights and is guaranteed to put a smile on your face.

Serves 4

Cooking time: 3 hours


900g diced venison

4 shallots, sliced

3 carrots, sliced

1/2 turnip, chopped

4 celery stems, sliced

600ml beef stock

250ml red wine

2 tbsp tomato puree

4 bay leaves

1 tbsp dried rosemary

100g self raising flour

50g beef suet

1 tbsp chopped parsley

Pinch of salt

5 tbsp water

Rapeseed oil


Preheat oven to 180c

Prepare your vegetables and add them to a frying pan with a glug of rapeseed oil and let them soften gently.

Add your diced venison to the pan and let the meat brown.

As the venison cooks, add your tomato purée, beef stock, red wine, bay leaves and rosemary and give it a good old mix together.

Transfer the contents to a large casserole dish, cover with a lid and pop it in the middle shelf of the oven for 3 hours.

With 30 minutes left to cook, add your flour, suet, parsley, salt and water in a bowl and mix until firm. Using floured hands, shape the mixture into 8 balls.

Remove the casserole lid and place the dumplings on top, pushing them gently into the stew. Cook for a further 20 minutes.

Serve with crusty bread to soak up all the gravy.

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