Tea of Game with Herb Dumplings

Name: Tea of Game with Herb Dumplings
Cuisine: United Kingdom
Ingredients: more game stock or water, for poaching; 60 g / 2¼ oz. beef suet; 10 g / ½ oz. finely chopped herbs, ideally a mixture of thyme, tarragon, chervil and chives; 125 g / 4½ oz. self-raising flour; a little oil; 1 carrot, finely chopped; ¼ onion, finely chopped; 1 celery stalk, finely chopped; whites of 3 eggs; 2 litres / 3½ pints game stock (make it like that for the venison on page 160, using any game trimmings or carcasses); 1 garlic clove, finely chopped; 100 g / 3½ oz. game trimmings, finely chopped; salt and freshly ground black pepper; 4 juniper berries, finely chopped; 40 g / 1½ oz. game meat, chopped

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

¼ onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped

Europe
United Kingdom
Starter
England

Method

First make the Herb Dumplings: seal the chopped game meat briefly in a very little oil over a high heat. Let it cool slightly. Mix the flour and suet together, add the herbs and game meat and bind together with about 5 tablespoons of water. Season the mixture and roll into 3-cm / 1¼-inch dumplings. Cook the dumplings in game stock or water for about 7-10 minutes, until t