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Venison stew with orange, thyme and Orkney cheddar dumplings

22nd Oct 2012 - 11:14
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Serves 4

Recipe courtesy of Orkney Cheddar who have teamed up with Michelin Starred Chef Tom Kitchin to create a mouth-watering range of recipes and canapes.

Dish type
Main
Ingredients

Stew:

  • 1 kg venison dice (haunch)
  • 3 carrots – diced
  • 1 celeriac – diced
  • 1 orange – zest
  • 3 oranges – juice
  • 1 bouqi garni
  • 100g flour (to dust the meat)
  • 250ml chicken stock
  • 1 onion – chopped
  • 2 cloves garlic – remove the skin
  • Salt & pepper
  • 8 Juniper berries
  • 1 tbsp parsley
  • 1 bottle of red wine (does not have to be premium, but ensure it is not a cheap wine)
  • 25 grams butter
  • 50g bacon lardons
  • 2 cloves garlic

Dumplings:

  • 100g self raising flour
  • 1 tsp baking powder
  • 50g melted butter
  • 1 egg
  • 1 tsp thyme leaves
  • 1 tsp orange zest
  • 50g grated Orkney cheddar
Main ingredients
Cheese
Preparation method
  1. Pre-heat oven to 160
  2. Pre-heat a heavy bottomed pan, meanwhile, season the venison on all sides with salt and pepper and dust the venison meat lightly with the flour
  3. Add the oil to the pan making sure its smoking hot
  4. Add the venison and the butter
  5. If it’s too much, do it in two batches
  6. Really allow the meat to colour all over as this will help keep the flavour
  7. Once coloured all over, strain the meat in a colander and discard the liquid fat
  8. Keep the pan and return to the heat
  9. Add oil and then add the celeriac, bacon lardons, garlic, carrots, onion and juniper and then sweat for 4-5 minutes stirring occasionally
  10. Add the boquet garni and the meat and sweat for 2-3 minutes
  11. Add the orange juice and reduce by half
  12. Cover the meat in red wine and bring to the boil and skim.
  13. Add the chicken stock and boil again
  14. Season, place into the oven and cook for 1.5 hr
  15. When stew is cooking prepare the dumplings
  16. In a small bowl mix together the flour and baking powder
  17. In a separate bowl mix the rest of the ingredients
  18. Add the liquid to the flour with a couple of drops of water if needed
  19. Roll into balls and place onto the stew cooking for a further 15 mins
  20. Top up with a little fluid if needed
  21. The meat should flake when ready
Recipe courtesy of
Written by
PSC Team