Pot-roasted Yorkshire game casserole, rosemary dumplings


Pot-roasted Yorkshire game casserole, rosemary dumplings
Serves: 6
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with Carroll’s Heritage Potato mash and heirloom carrots.


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