Venison Casserole With Thyme Dumplings | Millbank Venison

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, finely sliced, chopped or grated
• 3 rashers smoked bacon, chopped
• 2 carrots, chunkily chopped
• 2 sticks celery, roughly chopped
• 1kg haunch or shoulder venison, cut into large dice
• 1 bay leaf
• 4 sprigs of thyme
• 3 slivers of pared orange zest (use a potato peeler)
• ½ bottle red wine
• 500ml beef stock
• 1 tsp Worcestershire sauce
• 1 square of 70% dark chocolate (optional)
• Salt and freshly ground black pepper, to taste
• 3 tsp cornflour
• 1 tbsp cold water
• 50g suet
• 1 tbsp fresh thyme leaves
• 100g self-raising flour
• 5-6 tbsp cold water