Venison In Guiness W Horseradish Dumplings |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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If you like venison, you will love this recipe. I have been cooking this recipe for my hunting friends ever since I found it. Its a hunters comfort food for sure. You could also totally do this with beef or other game such as Elk, Antelope or Caribou. Ingredients:
1 tbs olive oil |
1 1/2 lbs venison roast cut into cubes |
3 onions sliced |
3 garlic cloves crushed |
1 - 2 tbls flour |
1 tsp black mustard seeds, toasted & ground (yellow seeds will work) |
8 juniper berries crushed |
2 bay leaves |
2 bottles guiness beer |
2 cans beef or chicken broth |
2 tsp dk. brown sugar |
2 tbls aged balsamic vinegar |
salt & fresh ground pepper |
dumplings |
1 1/2 cups self rising flour |
1 tsp black mustard seeds toasted and ground |
generous 1/2 cup beef suet shredded (butter or crisco works) |
1 heaping tbls grated horseradish root (or same amount prepared) or more to taste. |
Directions:
1. Heat Oven to 350 Degrees
2. Heat Oil (Med Heat) in a Cast Iron or Enameled Dutch Oven
3. Fry meat in batches until dark brown. Remove to a plate
4. Add Onion and more oil if necessary. Caramelize to dark brown but not burnt. Add Garlic about 2 minutes before Onions are done. Remove to a blender and purree with a small amount of Guiness.
5. Return Venison to pan.
6. Mix Flour, Juniper Berries and Ground Mustard in a small bowl and sprinkle over Venison. Cook for 1 minute stirring constantly until flour browns slightly.
7. Stir in Guiness, Onion/Garlic Puree', Vinegar, Sugar and Bay Leaves. Season with Salt & Pepper.
8. Add enough broth to just cover meat and bring to a simmer. Cover, put in oven and braise for 2 - 2 1/2 hours. Stir occasionally . Add broth or Guiness if mixture gets too thick.
9. About 20 mins before end of cooking time make dumplings.
10. Sift flour & mustard together into a bowl. Season with salt and pepper and mix in suet. Stir in Horseraddish and enough water to make a soft dough.
11. With floured hands, form into 6 dumpliings and place on top of the venison. Cover and cook 15 mins more or until Dumplings are well risen.
12. Serve with Crusty Bread.
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