SLOW-COOKED PORT & VENISON CASSEROLE WITH OATMEAL & PARSLEY DUMPLINGS
Come in from the cold to enjoy this wonderfully fragrant, hearty venison casserole with fluffy dumplings.
SERVES 6
6 baby turnips, trimmed and quartered
2 carrots, thinly sliced 2 leeks, sliced 2 garlic cloves, sliced 2 tsp vegetable oil 1.2kg venison, cut into chunks 200ml port 100g bacon lardons 400ml beef stock 200g closed cup mushrooms, sliced 1 bay leaf Salt and freshly ground black pepper
FOR THE DUMPLINGS 90g self-raising flour 0.5 tsp salt 20g rolled oats 1 tsp mixed dried herbs 1 tbsp chopped fresh parsley 50g suet
1 Check the instructions on your slow cooker, preheating it if necessary.
2 Put the turnips, carrots, leeks and garlic into the slow cooker.
3 Heat the vegetable oil in a large frying pan. Add the venison, a handful at a time, and cook over a high heat until sealed and browned (about 5-6 mins). Add the port and allow it to bubble up, then transfer to the slow cooker.
4 Put the bacon lardons into the frying pan and cook until browned, then add the beef stock to the frying pan to absorb the pan juices. Pour
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into the slow cooker and add the mushrooms and bay leaf. Cover and cook on high for 6 hours, or on low for 8 hours.
5 To make the dumplings, sift the flour and salt into a bowl and add the rolled oats, dried herbs and parsley. Stir in the suet, then add just enough cold water to make a soft dough. Knead the dough lightly for a moment, then form into 12 small dumplings.
6 When the casserole has been cooking for 6 hours on high (or 8 on low), add the dumplings to the slow cooker, letting them sit on the surface. Cover and cook for another 25-30 minutes, until the dumplings are light and fluffy. Check the seasoning of the casserole, adding salt and pepper if needed. Serve with the dumplings.
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Chef’s Tip If you’d like to thicken the juices, blend 2-3 tsp cornflour with a little cold water and stir into the casserole after lifting the dumplings onto serving plates. Replace the slow cooker lid and cook for a further 2-3 minutes.
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