Name: Venison Stew and Herby Dumplings
Prep time: 25 min
Cook time: 225 min
Total time: 250 min
Ingredients: 3-4 tbsp olive oil; 100 g pancetta; 1 kg venison (cut into big cubes (about 2cm cubed)); Plain flour (to dust the venison); 1 onion (finely chopped); 3 cloves garlic (coarsely chopped); 1 punnet chestnut mushrooms; 1 glass red wine (and some for the chef); 25 g dried porcini mushrooms (chopped after soaking and the juice retained); 2 tbsp dark cherry jam; 2 large carrots (diced); 3 stick celery; 2 tsp Italian herbs; 1 packet cooked chestnuts; salt and pepper to taste; 100 g self raising flour; 50 g suet; 1 pinch salt; 1 tsp fresh parsley; 1 tsp fresh rosemary; 5 tbsp water

Venison Stew and Herby Dumplings

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A venison stew is an autumn treat and this recipe epitomises autumn; rich, hearty and packed with flavour. It's easy too, just get it going on your Egg and walk away leaving the Egg to do the rest.

This takes advantage of venison shoulder, a slightly cheaper cut. If you wanted, you could substitute beef stewing steak and still have a fabulous stew.

Prep Time 25

Cook Time 3 45

Total Time 4 10

Servings: 6 people

Course: Main Course

Cuisine: British

Ingredients Equipment Method Video Notes

Ingredients

For the stew

3-4 tbsp olive oil
100 g pancetta
1 kg venison cut into big cubes (about 2cm cubed)
Plain flour to dust the venison
1 onion finely chopped
3 cloves garlic coarsely chopped
1 punnet chestnut mushrooms
1 glass red wine and some for the chef
25 g dried porcini mushrooms chopped after soaking and the juice retained
2 tbsp dark cherry jam
2 large carrots diced
3 stick celery
2 tsp Italian herbs
1 packet cooked chestnuts
salt and pepper to taste

For the dumplings

100 g self raising flour
50 g suet
1 pinch salt
1 tsp fresh parsley
1 tsp fresh rosemary
5 tbsp water

Equipment

Grill Temperature

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Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up your Egg for direct cooking with the temp at about 180°C. No need for the ConvEGGtor at this stage.
Heat the olive oil in your Dutch oven, add in the pancetta and fry for a few minutes. Set aside.
Flour your venison cubes lightly and then fry in small batches until they colour. Add a little oil, if needed. Set them aside.
Add your sliced onion, garlic and chestnut mushroom. Fry until they soften.
Once softened, deglaze the pan by adding a glass (or so) of red wine.
Now add your celery, carrots and your stockpots.
Add back your pancetta and venison.
Now cover with water and stir to make sure the stockpots dissolve.
Add in your cherry jam and season with black pepper.
Add your chopped porcini mushrooms and all but the last bit of its soaking liquid; this may contact a little grit.
Set up your Egg for an indirect cook by adding your cold ConvEGGtor. You're aiming for a temp of 110°C. Adding your ConvEGGtor should bring down the temp to this level but you will have to adjust the vents.
Now allow your stew to cook for 2.5 to 3 hours.
Add your chestnuts (I like them whole but you might like to coarsely chop them).
Make your dumplings, the mixture should be pulled together but not overworked. It will make 8 dumplings.
Keep the setup of your Egg as indirect (ConvEGGtor in) but raise the temperature to 180°C.
Add your dumplings and cook for a further 20-25 minutes until the dumplings have puffed up a little and the sauce has gone a little crusty on the sides of the dumplings.

Video

Notes

I use a Lodge Dutch oven most of the time. The lid can be used as a skillet.