Venison Stew with potato dumplings

This delicious recipe comes from The New West Country Cook Book, a beautiful recipe book made by David Griffen and several local chefs from the South West including our Executive Chef, Neil Haydock.

This Valentines day, why not impress your partner by cooking venison stew with potato dumplings and buying them the recipe book at the same time.

”Deer is a truly versatile, rich meat and low in cholesterol. There are the shoulders for braising, legs for dicing steaming or pot-roasting, and loin and fillet for pan frying. The following recipe can be adapted for beef and also cooks well on a campfire.”


(Photography by David Griffen on Instagram – @davidgriffen)

Serves 6
PREP: 30 mins
COOKING: 2.5 hours


For the venison
1kg haunch of diced venison
4 carrots peeled and diced
3 medium onions peeled and diced
2 bay leaves
500ml beef stock
250ml red wine
2tbsp flour, plus a little more for dusting
75ml vegetable oil

For the dumplings
3 large baking potatoes
2 egg yolks
salt and ground white pepper


For the venison
– Preheat the oven to 180C.
– Heat the vegetable oil in a large ovenproof saucepan.
– Add the carrots and onions and sweat for 2-3 minutes.
– Add the venison and raise the heat to colour the meat slightly.
– Add the red wine, stock, bay leaves and seasoning.
– Stir in the flour and bring the stew to a simmer.
– Place a lid on to the saucepan and place in the oven for 2 hours or until the meat is tender.

For the dumplings
– Prick the potatoes with a fork and microwave until cooked.
– Allow them to cool slightly and peel.
– Mash the potatoes in a bowl.
– Season with salt and pepper.
– Add the egg yolks and about a teaspoon of flour.
– The mix should come together as a dry ball of potato – if it’s a little wet add a bit more flour.
– Divide the potato mixture into two and on a lightly-floured surface roll the potato into a sausage shape.
– With a knife that has been dipped in flour, cut the potato sausage into 3cm lengths.
– Repeat with second ball of potato.
– Place the dumplings on top of venison stew.
– Return to the oven, without a lid, for ten minutes until the top of the dumplings are golden.

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