Venison with Star Anise Sauce and Cornmeal Orange Dumplings

Name: Venison with Star Anise Sauce and Cornmeal Orange Dumplings
Cuisine: United Kingdom
Ingredients: 1 bay leaf; 1 heaped tbsp orange marmalade; 2 tsp cornflour, mixed with 1 tsp brandy; 2 tsp cornflour, mixed with 1 tsp brandy; ⅓ celery stick, cut into 1cm pieces on the bias; ½ a Spanish onion, roughly cut into pieces; 1 glass of red wine; 2 star anise (whole, or the broken equivalent); 1 tbsp vegetable oil; 1 tbsp butter; 1 small carrot, cut into thick slices; 1 kg venison stewing meat (haunch, shoulder, chine); 1 kg venison stewing meat (haunch, shoulder, chine); 1 kg venison stewing meat (haunch, shoulder, chine)

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

The humbler cuts of venison make good stews and their robust flavour means ingredients with strong personalities can be pressed into service. Star anise commends itself to me because it is more allspicy than aniseedy and its dark woody flavour is a good match for the deep flavour tones of the venison. The dumplings are just a twist on the usual article.

Ingredients

Europe
United Kingdom
Main course
London
Gluten-free

Ingredients

Method