Sundays are my favourite day of the week, even though you know you’ve got to get up for work the next morning. I always feel so well rested on a Sunday and it’s my favourite day to do some cooking.
I have the advantage of living in Stockbridge and every morning there is a Stockbridge Market. It sells meats, fish, fresh vegetables and bread, sushi, coffee, vegan nibbles and lots of crafty stuff. We usually do a quick visit before walking the pup. Today I fancied something hearty and rich to start my week on a high. The meat counter had some delicious looking game mix and diced venison – that’ll do. A game stew & dumplings it is.
- Game & venison mix
- Bouquet garnet
- Fresh thyme
- Bottle of (good) red wine
- Bay Leaves
- Juniper berries (can used dry ones)
Marinate all these together in a casserole bowl for at least half an hour (24 hours is ideal if you have the time)
- Plain flour
- Diced onion, carrots and celery
- Tomato puree
- Beef stock
Separate the game mix and the marinade and lightly flour the meat. Cook on a high heat until golden brown. Take it out and put it on a plate then add a spoonful of butter to the pan and fry the onions for a couple of minutes. Turn the heat right down and add 2 tablespoons of flour and a dollop of tomato puree. Stir into a kind of paste for a minute. Then this is the nice smelling, yummy fun part – slowly add in the marinade, stirring constantly so there are no lumps. Bring this to the boil and let the mixture reduce by half. Then add 500ml of beef stock, the meat and the chopped vegetables.
Leave to slowly cook for an hour and a half, stirring occasionally.
Whilst your stew is simmering, make the dumplings.
- Plain flour
- Baking powder
- Freshly chopped parsley
- Horseradish paste or freshly grated horseradish (both work well)
- Salt & pepper
- Water to mix