Venison Stew with potato dumplings

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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.

”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.”


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 or mulled 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