Difficulty: Easy - for beginners
2 x 340g packs Waitrose British Diced Venison
2 tsp plain flour, seasoned with salt and pepper
3 tbsp olive oil
2 red onions, thinly sliced
300ml red wine
300ml hot chicken or vegetable stock
2 bay leaves
200g jar Sierra Rica Organic Cooked and Peeled Chestnuts
2 tbsp redcurrant jelly
2 tbsp chopped fresh parsley
Ingredients for Thyme Dumplings
175g/6oz self-raising flour
75g/3oz shredded suet
2 tbsp thyme, finely chopped
1 tsp horseradish sauce
good pinch salt and pepper
water, to mix
1. Pat the venison dry with kitchen paper, then toss the pieces in the seasoned flour. Heat 2 tablespoons of the oil in a flameproof casserole, then add the meat and fry over a high heat until sealed all over. Remove from the casserole with a slotted spoon. Add the remaining tablespoon of oil, then fry the onions over a medium heat for 5 minutes or until softened.
2. Return the meat to the casserole with the wine, stock and bay leaves, then season and stir thoroughly. Bring to the boil, then reduce the heat, cover and simmer for 1-1¼ hours or until the venison is tender.
3. Stir in the chestnuts and redcurrant jelly and simmer until the jelly has melted. Season to taste, then sprinkle with parsley and serve.
Method for Thyme Dumplings
To make the dumplings, sieve the flour into a bowl and add the suet, thyme, horseradish, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.