Shooting Stew with Parsley Dumplings

Name: Shooting Stew with Parsley Dumplings
Yield: Serves 8–12
Cuisine: United Kingdom
Ingredients: 450 g/ 1 lb self-raising flour; 450 g/ 1 lb piece of smoked fat bacon, cut into lardons; about 2 litres/ 3½ pints chicken stock; 2 oven-ready pheasants; 450 g/ 1 lb carrots, sliced lengthwise; 4 celery stalks, cut across into thin slices; 4 garlic cloves, chopped; 1 bottle of red wine; 2 tbsp flour; 2 bay leaves; 4 tbsp Worcestershire sauce; 30 g/ 1 oz flat-leaved parsley leaves; salt and pepper; 170 g/ 6 oz butter, diced; 2 eggs; 1.35 kg/ 3 lb onions, sliced; flour, for dusting; 4 tbsp sunflower oil; 2.7 kg/ 6 lb shin of beef, cut into 225 g/ 8 oz portions

Preparation info

Serves
8–12

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

A shooting stew is something you would serve a shooting party for lunch – if you move in country circles where large numbers of people need to be fed after a long morning spent blasting birds out of the sky, an activity which will leave them cold, tired and famished. It is safe to assume that those so preoccupied enjoy eating as well as killing their prey, so your typical shooters’ stew should contain game birds as well as beef.

Other hungry people will enjoy this combination after

Ingredients

Europe
United Kingdom
Stew
Main course

Ingredients

Method