Recipe - Venison And Ale Casserole With Herb Dumplings

2 tablespoon Sunflower oil
775 g Stewing venison cut into
2cm/1 inch cubes
1 lg Onion; cut or sliced up
25 g Plain flour
1 Garlic clove; crushed
350 ml Traquair House Ale
225 ml Pint hot water
Bouquet garni
Salt and freshly ground
black pepper

FOR THE DUMPLINGS
75 g Selfraising flour
75 g Fresh breadcrumbs
75 g Butter/suet
2 tablespoon Mixed fresh herbs
A small egg

Heat one tablespoon of the oil in an ovenproof casserole dish, add the
beef and fry until the meat is sealed on all sides.

Add the remaining oil to the pan and then add the onions. Fry the onions
until they are just softened and beginning to brown.

Stir in the garlic, season generously with salt and freshly ground black
pepper.

Pour over the beer and the hot water. Bring to a gentle simmer and place in
a moderate oven for 1.5 hours or until the meat is completely tender.

For the dumplings:

Sieve the flour into a large bowl then add the breadcrumbs. Using your
fingertips rub in the butter until it is well combined.

Add the fresh herbs, season generously with salt and freshly ground black
pepper and mix well.

Bind the ingredients with the egg, adding a little water or milk if the
mixture is too dry.

Shape the mixture into 12 egg sized balls. Add to the stew for the last 40
minutes of cooking time, occasionally basting with the juices.

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