Venison Dumpling Stew
Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes.
Preperation Time: 20 min
Cooking Time: 45 min
Ingredients (Serves four)
1/4 cup all-purpose flour
1 pound venison stew meat, cut into 1-inch cubes
3 tablespoons butter
4 to 5 cups water
10 bay leaves
2 teaspoons beef bouillon granules
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 to 3/4 teaspoon pepper
5 medium potatoes, peeled and cubed
5 medium carrots, peeled and cut into 3/4-inch slices
1 medium onion, chopped
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dill
1/2 cup milk
Using a large re-sealable plastic bag add the flour and venison and shake well to coat. In a Dutch oven, brown the meat in butter. Add the water and stir - allow meat to brown but not stick to the pan. Add the Bay Leaves and Bouillon, Worcestershire Sauce and Salt and Pepper seasoning to tast.
Bring to the boil then reduce the heat, cover and simmer for 1 hour or until meat is tender. Discard the Bay Leaves then add the potatoes, carrots and onion. Cover and simmer for a further 25 minutes.
Meanwhile you can prepare the dumplings. or dumplings. In a bowl, combine the flour, baking powder, salt and dill. Mix together the egg and milk with a fork to add some air then gently stir in the egg and milk just until the mix is moistened but firm. Scoop out dumpling-sized portions from the bowl (a tablespoon normally does the job) and drop onto the top of the simmering stew. Cover and simmer for a further 15 minutes but do not lift the lid as the steam is cooking the dumplings! After the 15 minutes open the lid and test the dumplings for firmness. Serve immediately and enjoy!
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"Wonderful Venison and Partridge..." Alan,