Pot-roasted Yorkshire game casserole, rosemary dumplings
Serves: 6
Ingredients
- for the casserole
- 1.5kg mixed game, seasoned and tossed in 75g flour
- 1tbsp olive oil
- 4 rashers smoked bacon, diced
- 150g butter
- 4 garlic cloves
- 12 shallots, peeled
- 1 swede, cut into 1” dices
- 2 leeks, diced
- 4 small carrots, diced
- 100ml port
- 500ml red wine
- 1 litre beef stock
- 12 juniper berries
- 1tbsp thyme, chopped
- 3tbsp redcurrant jelly
- for the dumplings
- 150g beef suet
- 150g self-raising flour, sifted, plus extra for dusting
- 1tsp rosemary, finely chopped
- salt and freshly ground
- black pepper
- water (just enough to thicken the dough)
Method
- Heat a little olive oil in a thick-bottomed casserole dish and brown the game (in batches if needs be). Remove from the dish and set aside.
- Add a little more oil to the dish and fry the bacon until crisp. Add the butter, garlic, shallots, diced swede, leeks and carrots and sweat for 5 mins. Add the port and red wine and over a low heat, scrape the bottom of the dish with a wooden spoon to get all the flavour. Then add the beef stock, junipers, thyme and redcurrant jelly.
- Add the game back into the casserole dish, cover with a lid and braise for 2-3 hours at 150C/Gas 2 until super tender.
- Meanwhile, make the dumplings: Place the self-raising flour, beef suet, chopped rosemary and salt and pepper into a mixing bowl. Mix well and add enough water to make a sticky dough and then make into golf balls. 30 mins before the end of cooking, take the casserole out of the oven, remove the lid and add the dumplings.
- Return the casserole to the oven and continue to cook for 30 mins or until the dumplings are nicely brown and crisp on the top.
- Serve with Carroll’s Heritage Potato mash and heirloom carrots.
