Venison stew with nettle dumplings
Award-winning author, food writer and chef Gill Meller shares this delicious, seasonal venison dish with dumplings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldsports-journal.com.
Cooking tools:
- Dutch oven
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Colander
- Wooden spoon
- Measuring cup
Ingredients
- 800g venison shoulder, trimmed and cut into 4–5cm cubes
- 300g pancetta pieces or bacon, cut into 3–4cm cubes
- 100g plain flour, seasoned with salt and pepper
- 4 thyme sprigs
- 2 tbsp extra virgin olive oil
- 2 onions, thinly sliced
- 2 celery sticks, trimmed and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 2 bay leaves
- 500ml light ale
- 300ml beef stock, chicken stock, or water
- Freshly ground black pepper
- 250g self-raising flour
- 125g suet
- 100g nettle tops
- Salt
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