Smoky Braised Venison with Herbed Dumplings
- Preparation Time: 20 mins
- Serves: 3-4
- Cooking Time: 60 mins
- Ready Time: 80 mins
- Cooking Method: Braising
- Difficulty: moderate
1 pack Silver Fern Farms Venison Diced
1 Tbsp olive oil
2 Tbsp flour, seasoned with salt and pepper
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp smoked paprika
½ tsp chipotle powder
1 tsp finely chopped rosemary
400g chopped tomatoes in juice
1 cup beef stock
1 tsp brown sugar
1 cup self-raising flour
¼ cup grated parmesan
2 Tbsp chopped fresh herbs – mix of parsley,
coriander and chives
½ cup milk
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.