The potatoes definitely take a back seat in this recipe, but it is well worth while placing onto the blog. I love all butter dumplings, but am currently trying out half butter and half suet as I have found that sometimes they do tend to “fall apart”, not sure whether this is something I am doing wrong, but have never had this problem before. They are delicious though.
Use any kind of game meat you prefer, mixed or just one.
750 grams game meat – 2 cm cubes (any from rabbit, venison, wild boar, hare, guinea fowl, pheasant)
3 tbsp plain white flour, seasoned with salt and pepper
2 tbsp olive oil and 1 tbsp unsalted butter
1 large red onion – peeled and finely chopped
1 large white onion – peeled and finely chopped
1 celery stalk – trimmed, peeler and finely chopped
450 ml good quality fruity red wine
600 ml beef or chicken stock
Sea salt and freshly ground black pepper
4 medium sized potatoes – peeled and quartered
4 large carrots – peeled and quartered
Stilton and Parsley Dumplings
200 grams self raising flour
Pinch white pepper
100 grams unsalted butter (of half suet, half butter)
75 grams white Stilton cheese, crumbled
3 tbsp finely chopped parsley leaves
- Preheat the oven to 180°C, 355ºF, gas mark 4.
- Sift the flour plus a pinch of salt and pepper into a large bowl, add the meat, toss to coat, transfer to a plate, retaining surplus flour.
- Warm the olive oil in a casserole, when hot brown the meat in batches, remove and put to one side.
- Add the butter to the casserole, cook the onions and celery until the onions are until translucent.
- Sift in the reserved flour, stir to blend then cook for two minutes.
- Slowly pour in the wine, bring to the boil while stirring throughout.
- Return the game, add the stock then season lightly or to taste.
- Cover and cook in the preheated oven for 90 minutes.
- Wrap the butter, chill in the freezer until firm, not frozen.
- Sift the flour and pepper into a mixing bowl; if using suet add at this point and toss to combine.
- Remove butter from the freezer, roll back the wrapper and – using a coarse grater – grate the butter over the dry ingredients – dipping the butter in flour throughout the process and tossing to coat the butter in flour.
- Using your fingers, gently and briefly rub the butter into the flour until the mixture begins to resemble coarse breadcrumbs then stir in the cheese and parsley.
- Add a little cold water to help bind the ingredients together to form a soft dough – divide the dough then shape into small dumplings.
- Add the potatoes and carrots, stir then gently place the dumplings on top – very gently press down a little into the casserole.
- Cover and return to the oven for about approx. 30 minutes or until the dumplings have risen and the game is tender (optional – cook uncovered either for the full 30 minutes or the last 15 minutes.