Venison stew with nettle dumplings | Fieldsports Journal

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 and freshly ground black pepper