Winter Venison in a Bowl with Herb Dumplings

INGREDIENTS:

WINTER VENISON: METHOD: 41kg (2lb 4oz) stewing venison, cut into 3cm (1 1/4inches) cubes 1. Toss the venison in the seasoned flour. 4tbsp seasoned flour, for dusting 2tbsp vegetable oil or beef dripping 2. Put the oil in a frying pan over a high heat and 175g (6oz) smoked streaky bacon, diced brown the venison all over- you may need to do this 2 celery sticks, finely chopped in batches. Remove with a slotted spoon and set 1 large onion, finely chopped aside. 2 garlic cloves, finely chopped 2 thyme sprigs 3. In the same pan, add the bacon, celery, onion, 2 tbsp. redcurrant jelly garlic and thyme, then soften over a medium heat for 210ml (7fl oz) red wine 8-10 minutes without browning. Tip into a bowl with 450ml (3/4 pint) game or beef stock the venison, add the remaining casserole ingredi- 90ml (3floz) port ents, except the parsley, and toss to combine. Tip into 1tbsp Worchester Sauce your slow cooker, cover and cook on low for 7 hours, 12 stoned prunes until the meat is cooked. 55g (2oz) dried cherries 55g (2oz) dried cranberries 4. Meanwhile, 1 1/2 hours before the end of the 200g (7oz) chestnuts, precooked and peeled cooking, make the dumplings. Sift the flour, salt and 100g (3 1/2oz) button mushrooms baking powder into a large bowl. Add the suet. Make 2 bay leaves a well in the centre and add the olive oil, horseradish grated zest of 1 organic orange and herbs, pour in a little of the milk, then mix with a 1tbsp tomato puree fork to form a soft dough, adding more milk as handful flat-leaf parsley, chopped necessary. Place the dough on a lightly floured surface and knead for 2 minutes. Divide and shape FOR THE DUMPLINGS: into 12 dumplings. 150g (5 1/2) plain flour 1tsp salt 5. After 7 hours, turn up the slow cooker to high. 1/2 rounded tsp baking powder Season the casserole with pepper, stir to combine, 85g (3oz) shredded beef or vegetarian suet then place the dumpling on the surface. Brush each 1tbsp olive oil dumpling with a little melted butter. Cover and cook 2tsp horseradish cream for 50-60 minutes, until the dumplings have risen. 3tsp finely chopped flat-leaf parsley 3 tbsp. snipped chives 6. Allow to rest for 5 minutes, then skim off any fat 100ml (3 1/2fl oz) milk that has risen to the surface. To serve , sprinkle with melted butter, for brushing the parsley.