Game casserole with dumplings (slow cooker recipe)
Use any combination of game for this slow cooker recipe. I made it with bits of venison, pheasant, pigeon, duck and partridge. If you buy any game and have just a little too much for the recipe you are making, just put the excess in a bag in the freezer and soon you will have enough to make a mixed game meal
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
For the dumplings
- 150g self-raising flour
- 75g suet
- 3 tablespoons mixed fresh herbs, or 1 tablespoon dried herbs
- 75ml-100ml water
- Preheat your slow cooker, if necessary, according to the manufacturer's instructions.
- 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.
Serve with a hunk of bread.
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