Name: Venison Dumplings
Yield: Serves 4
Ingredients: 50 g (2 oz) venison heart, coarsely minced; 4–5 juniper berries, crushed; A pinch of salt; 100 g (4 oz) shredded suet; 225 g (8 oz) self-raising flour; 50–85 ml (2–3 fl oz) water; 1 egg; 300 ml (10 fl oz) Chicken Stock or water; 2 tablespoons finely chopped onion cooked in butter; 50 g (2 oz) venison kidney, coarsely minced; ½ teaspoon chopped fresh sage and thyme; 50 g (2 oz) venison liver, coarsely minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

You can make these dumplings to serve with the Stewed Venison. The offal will give a good, strong, gamey flavour, but if you’re not too keen on offal, replace it with 175 g (6 oz) finely chopped or minced black pudding This will give a strong flavour and can be