The classic combinations of tarragon, juniper and venison and there is nothing like a casserole with dumplings on a winters night.

Venison casserole with tarragon juniper dumplings

By Annette Cole Published: September 5, 2016

  • Yield: 6 Servings
  • Prep: 20 mins
  • Cook: 5 hrs 10 mins
  • Ready In: 5 hrs 30 mins

The classic combinations of tarragon, juniper and venison and there is nothing like a casserole with dumplings on a winters night.

Ingredients

Instructions

  1. Preheat the oven to 150C / 300F / Gas mark 2. Add olive oil to a large frying pan heat and seal off meat briskly and in batches. Remove from frying pan and place in a casserole pan and dust the meat with flour.
  2. Place frying pan back on the heat, add all the alcohol, bring to the boil and reduce by half. Add the liquid to the casserole pan with the meat.
  3. Wipe out frying pan with kitchen towel, add a tablespoon of olive oil, toss in prepared vegetables, garlic and roast off until golden brown (about 10 minutes).
  4. Place roasted vegetables in casserole pan with meat and add rest of ingredients to casserole. Cover and place casserole in oven for three hours or until meat is nice and tender. Season to taste and serve.
  5. Dumplings Mix all dry ingredients together in a bowl. Add English mustard, tarragon and sufficient cold water to make a fairly stiff dough and shape into 12 dumplings.
  6. Thirty minutes before serving casserole, remove the lid, place the dumplings on the surface of the stew and continue to cook.
5.00 avg. rating (97% score) - 2 votes