Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sunflower oil |
| 775 grams | Stewing venison cut into 2cm/1 inch cubes |
| 1 large | Onion; sliced |
| 25 grams | Plain flour |
| 1 \N | Garlic clove; crushed |
| 350 millilitres | Traquair House Ale |
| 225 millilitres | Pint hot water |
| \N \N | Bouquet garni |
| \N \N | Salt and freshly ground black pepper |
| 75 grams | Self-raising flour |
| 75 grams | Fresh bread-crumbs |
| 75 grams | Butter/suet |
| 2 tablespoons | Mixed fresh herbs |
| \N \N | A small egg |
FOR THE DUMPLINGS
Heat one tablespoon of the oil in an oven-proof casserole dish, add the beef and fry until the meat is sealed on all sides.
Add the remaining oil to the pan and then add the onions. Fry the onions until they are just softened and beginning to brown.
Stir in the garlic, season generously with salt and freshly ground black pepper.
Pour over the beer and the hot water. Bring to a gentle simmer and place in a moderate oven for 1½ hours or until the meat is completely tender.
For the dumplings:
Sieve the flour into a large bowl then add the bread-crumbs. Using your fingertips rub in the butter until it is well combined.
Add the fresh herbs, season generously with salt and freshly ground black pepper and mix well.
Bind the ingredients with the egg, adding a little water or milk if the mixture is too dry.
Shape the mixture into 12 egg sized balls. Add to the stew for the last 40 minutes of cooking time, occasionally basting with the juices.
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