Venison, Cider and Quince Stew with Herbed Butter Dumplings

Ingredients

• 200g goose fat
• 1.2kg venison neck or shoulder, cut into 3-4cm chunks
• 900g red onions
• 450g carrots
• 225g celeriac
• 2 quinces
• 600ml beef stock
• 300ml cider
• 1 bay leaf
• 8 sprigs of thyme
• 1 tbsp juniper berries
• 1 tbsp dried pineapple weed (optional), to garnish
• cider vinegar
• sea salt and black pepper
• 390g self-raising flour
• 3 eggs
• 105g salted butter, diced
• 1½ tsp salt
• 2 tbsp chopped mixed herbs, such as sage, thyme, parsley and mint
• a few tbsp double cream
• black pepper