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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This stew is a more flavourful take on your average beef and mushrooms stew. Venison and morels add more depth, and what I like to call earthiness to the dish. Ingredients:
1+ lbs venison, cubed |
1 big carrot, peeled and chopped |
1 big parsnip, peeled and chopped |
2 stalks celery, chopped |
2 potatoes, peeled and chopped |
1 onion, chopped |
1 can chopped tomatoes |
3 cloves garlic, minced |
a handful of dried morels, broken up a bit. |
2 cups beef stock |
1 1/2 cups red wine |
1 cup water |
a leftover bone from a leg of lamb, (most of the meat eaten in a previous meal, any leftover meat removed and added to the pot) |
dash of habanero sauce |
a couple dashes of black bean sauce |
a couple dashes of sriracha sauce |
a sprinkle of cumin |
a sprinkle of garlic powder |
a sprinkle of cayenne |
a little rosemary |
freshly ground pepper |
olive oil |
dumplings |
1 cup flour |
2 tsp baking powder |
pinch of salt |
whatever herbs you want, or none at all, i used basil. |
milk |
Directions:
1. Season the venison cubes with cumin, garlic powder, cayenne, rosemary and fresh ground pepper and then brown the venison in olive oil.
2. Add the onion and garlic and soften a bit.
3. Add all of the other ingredients and bring to a boil.
4. Reduce heat and simmer for a few hours.
5. Remove the lamb bone.
6. Just before serving, make dumplings.
7. Dumplings
8. Combine first 4 ingredients. Add milk just until a thick dough forms, you don’t want it to be runny at all. Drop spoonfuls into the stew and cover tightly with a lid for 10 mins. Don’t peak. After 10 mins, your dumplings will have risen beautifully. Ladle your stew into bowls and serve with dumplings on top.
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