* '''For the Casserole'''
* 2 tablespoons Oil or Goose fat
* 750g mixed Game, cut into chunks
* 1 large Red onion, chopped
* Garlic to taste, chopped (use lots of it!)
* 2 tablespoons Plain flour
* 300ml robust Red wine
* 300ml Game or Beef stock
* 1 tablespoon Tomato purée
* 2 Bay leaves
* 150g Carrots, sliced lengthways
* 250g Leeks, thinly sliced
* Seasoning
* '''For the Dumplings'''
* 150g Self-raising flour
* 75g Suet
* 3 tablespoons mixed Fresh herbs, or 1 tablespoon Dried Herbs
* 75ml-100ml water
* Seasoning

===Method===
* Heat the Oil or Fat in a pan to a high temperature.
* Add the Game pieces and Fry on all sides until they start to Brown, then place them in the Slow cooker.
* Add the Onions to the pan and Fry for a few minutes until soft, stir in the Garlic and cook for a further minute of two.
* Transfer to the Slow cooker.
* Stew the Flour in the Frying pan for 1 minute and slowly stir in the Wine, Stock and Tomato puree ensuring that you are not left with any lumps.
* Add to the Slow cooker and cook on low for about 7 hours.
* Stir the Casserole, add the Carrots and cook on high for 45 minutes.
* Meanwhile, mix together the Dumpling ingredients, adding enough water to make a soft, but not sticky Dough.
* Shape into 8 balls.
* Stir in the Leeks and add the Dumplings to the Slow cooker. At this stage, you may feel you need to add more stock, wine or water.
* Cook for a further 30-45 minutes until the Dumplings are light and fluffy.

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