Rich Venison Casserole with Herb Dumplings
- Serves 4

Ingredients

450-700g / 1-11/2lb best casserole venison
1 medium onion, sliced
2 carrots, sliced
2 sticks celery, chopped
1 green pepper, sliced
1 small orange
150ml / ¼ pint red wine
2 cloves
Pinch of grated nutmeg
25g / 1oz flour
Dash of cooking oil

For the dumplings:
100g / 4oz plain flour
1 teaspoon baking powder
50g / 2oz butter or margarine
1 teaspoon dried mixed herbs
Dash of milk

Method

Pre-heat oven to 180°C/350°F/Gas Mark 4

1. Gently fry the venison, onion, carrot, celery and green pepper in a little oil for about 5 minutes.
2. Stir in the flour to coat the mixture, then add the red wind and the orange juice.
3. Simmer gently for another 5 minutes and then transfer to a casserole dish. Put in the cloves and nutmeg and season to taste. Cook in oven for 1 hour.
4. Meanwhile make the dumplings. Rub the fat into the plain flour and baking powder. Add the mixed herbs. Use the milk to form a dryish dough. Form into about 8 small dumplings.
5. After the casserole has been cooked for 1 hour, put the dumplings on top of the meat and vegetables and return to the oven for a further 20 minutes.

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