Venison Casserole with Cranberry Dumplings

  • Active Time 35m
  • Total Time 13h 55m

Serves 4

ingredients

  • 2 1/2 pounds stewing venison, cut into 1 to 1 1/2-inch cubes
  • For the Marinade:
  • 1 1/4 cups red wine
  • 1 onion, chopped
  • 3 tablespoons cognac
  • 2 tablespoons olive oil
  • For the Venison:
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 6 ounces smoked bacon, cut into strips
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 3/4 cups chicken stock or canned broth
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 6 juniper berries, crushed
  • For the Cranberry Dumplings:
  • 1/4 cup cranberries, defrosted, if frounceen
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 cup self-rising flour, sifted
  • 1/2 cup fresh white bread crumbs
  • 1 ounce shredded suet
  • 2 tablespoons chopped fresh parsley

directions

Place the cubes of venison in a large bowl, add the marinade ingredients, stir well, cover and leave to marinate in the refrigerator for 12 to 24 hours.

Remove the venison pieces from the marinade and pat dry. Strain the marinade through a strainer. Discard the onion and reserve the marinade liquid. Season the flour with salt and pepper and roll the meat in it, shaking off any excess.

Heat the oil in a flameproof casserole over a moderate heat, add the venison in batches and brown well all over. Remove the meat with a slotted spoon and set aside.

Add the bacon to the casserole dish and cook for 3-4 minutes until lightly browned. Add the onions and garlic and cook for 8-10 minutes until softened. Pour in the reserved marinade liquid, bring to a boil, and cook down until reduced by one-third.

Return the venison to the casserole dish along with any juices. Stir in the stock or canned broth, rosemary, thyme, bay leaf and juniper berries. Bring to a boil, cover tightly and simmer gently for 1 1/2 to 2 hours until the meat is tender. Alternatively, cook in a preheated oven at 325 degrees F.

FOR THE DUMPLINGS:

Place the cranberries and sugar in a small saucepan with the water. Bring to the boil and simmer gently for 1-2 minutes until the berries start to char.

Mix the flour, breadcrumbs, suet and parsley together in a bowl. Season to taste. Stir in the cranberries, adding more water, if needed, to make a soft dough. Form into 8 small balls and add to the casserole for the last 15-20 minutes of cooking time. Cover and cook until the dumplings are risen and fluffy. Remove the bay leaf from the casserole and serve.

Recipe reprinted by permission of Hamlyn. All rights reserved.

RecID 6320

nutrition information per serving

1043 calories; 49g total fat; 282mg cholesterol; 1177mg sodium; 49g carbohydrates; 3g fiber; 87g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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