Venison Casserole with Light Herb Dumplings Pan Fried Cabbage and Celeriac Mash
Ingredients (serves 4)
4 tablespoons plain flour
sea salt & freshly ground black pepper
800 g quality stewing venison, cut into 2cm chunks
2 onions, peeled and roughly chopped
3 carrots, peeled and roughly chopped
2 sticks celery, trimmed and roughly chopped
2 sprigs of rosemary, leaves picked and chopped
2 tbsp olive oil
6 sprigs of fresh thyme
2 organic beef stock cubes
250ml red wine
1 clove garlic, peeled and finely chopped
140g cold butter, diced
250g self-raising flour
2 tbsp chopped mixed herb – parsley, thyme and sage.
Medium Savoy cabbage
Chop veg and meat. Dust meat in flour then fry off in olive oil. Add garlic, carrots, celery and onion. Fry till caramelised. Add red wine and reduce. Then stock and herbs. Cook on hob for 30mins low simmer. Then transfer to an ovenproof dish
To make the dumplings, rub butter into flour and herbs, add a little water to gather together and form small balls. Push into top of stew cover and cook in oven 170 degrees for a further 1.5hrs. Season to taste.
Peel and chop celeriac boil in water till tender 15/20mins then mash with a little butter and season.
Chop cabbage pan fry in olive oil till wilted season.
Nutritional (but slightly luxurious) recipe brought to you by our PT, Katie Brighton-Jones