Venison casserole with dumplings

Just as we thought spring was arriving, we seem to have been plunged back to mid-winter again... but this warming casserole has cheered me up a bit. I cooked it in dinky little individual Le Creuset pots, but of course it would work just as well in one big casserole pan too.

Fry two chopped leeks in a large, non-stick saute pan in olive oil until soft. Meanwhile, toss 500g stewing venison in seasoned flour. Add to the pan and brown the meat, a few cubes at a time (don't be tempted to put all the meat in the pan at once, because too much liquid will be released and it will steam rather than fry). Pour over 1 tbsp red wine, 300ml beef stock (I use Knorr Stock Pot because it has lots of flavour but isn't overly salty) and a tablespoon red wine vinegar. Add a teaspoon of ras el hanout spice mix and about 8 crushed juniper berries (worth using just for the aromatic aroma of gin as you crush them!). Then cook, covered, at 160C (fan oven) for about 2 hours until the meat is very tender. About half an hour before the end of the cooking time, mix 150g self-raising flour with an egg yolk, a tsp of olive oil, 4 tbsp of cold water and some chopped parsley to a soft but not sticky dough and roll into walnut-sized balls with floured hands. Float in the top of the casserole and cook for 20 mins with the lid off.


TIPS:
* Ras el hanout is a Moroccan spice blend - it's a brilliant shortcut way to add the flavours of black pepper, coriander, ginger, paprika, allspice, cardamon, turmeric, cloves and cayenne, all in one spoonful

* Because these dumplings aren't made with suet, they're a bit lighter than usual and just as delicious Follow