| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Upper, Crust |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Sunflower oil |
| 775 |
g |
Stewing venison cut into 2cm/1 inch cubes |
| 1 |
lg |
Onion; sliced |
| 25 |
g |
Plain flour |
| 1 |
|
Garlic clove; crushed |
| 350 |
ml |
Traquair House Ale |
| 225 |
ml |
Pint hot water |
|
|
Bouquet garni |
|
|
Salt and freshly ground black pepper |
| 75 |
g |
Self-raising flour |
| 75 |
g |
Fresh bread-crumbs |
| 75 |
g |
Butter/suet |
| 2 |
tb |
Mixed fresh herbs |
|
|
A small egg |
INSTRUCTIONS
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 1.5 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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