Preheat the oven to 170°, remove the Silver Fern Farms Venison Diced from the fridge and packaging and allow to bloom for 10 minutes at room temperature.
Toss the Venison Diced in seasoned flour. Heat oil in a frying pan over medium-high heat and cook the venison for 2-3 minutes until brown. Transfer to a casserole dish.
Reduce the pan heat to low. Add extra oil to the pan if necessary, cook the onion and garlic until soft. Add smoked paprika, chipotle powder, rosemary, tomatoes, stock, and brown sugar to the pan. Bring to a boil then pour mixture into casserole dish. Cover and braise in the oven for 1 hour.
After the venison has been cooking for 50 minutes, increase the oven temperature to 200°.
To make the dumplings, add flour and butter to a bowl. Using your fingertips, rub the butter into the until it resembles fine breadcrumbs. Stir in the parmesan and herbs and season with salt and pepper. Drizzle in the milk and mix with a fork to form a light dough.
Spoon the dough onto the venison and bake, uncovered, for 18-20 minutes until the dumplings are golden and cooked through.

Recipe supplied by Silver Fern Farms.