day five - venison stew with herb dumplings
Today’s recipe comes from Bree, a township east of The Shire.
Venison originally described any meat of a game animal killed by hunting, such as deer, elk, wild hares and boar. Today, it is almost exclusively used to describe meat from a deer. For this recipe, I used deer venison, locally sourced and according to where it was purchased, hunted with a bow and arrows.
You can purchase venison steaks from any whole foods or organic store, specialty shops and butchers, or ethnic markets. Suet (pronounced “soo-et”), another ingredient in this recipe, is available at any butcher shop for ridiculously cheap. It is mutton fat from around the loins or kidneys. If you can’t find it, or don’t want to use it, substitute it with shortening.
I also used ale in this recipe. If you’re underage in your area, use equal amounts of beef broth.
Venison Stew with Herb Dumplings - Ingredients
2 1/2 lbs venison1 large red onion, sliced3 starchy potatoes, such as russet, thinly sliced5 large carrots, sliced1 cup fresh peas1/4 cup flour2 cups of ale or beef broth2 bay leaves1 tbsp buttersalt and pepper2 cups flour2 tsp baking powder3 tbsp curled parsley, finely chopped1/2 cup shredded suet (or shortening)1 tsp sea salt1/2 cup cold waterPreheat oven to 325 degrees fahrenheit. Melt butter in a pan over medium heat and add the onion. Cook until onions are softened, about five minutes. Add venison and brown all over, about 10 minutes. Allow to cool until venison can be handled, then transfer the meat to a bowl and add flour. Stir until meat is covered. Transfer meat and onions to a baking dish and add potatoes, peas and carrots. Sprinkle with salt and pepper. Pour ale (or broth) into the flour bowl and stir until well combined. Pour gently into baking dish. Add bay leaves, cover and cook for 2 hours.
In a bowl, mix together flour, baking powder, salt and parsley. Add the suet, stirring well to combine. Add just enough water to make a dough that is not sticky and able to form small balls of dough (the dumplings). When the stew has cooked for two hours, carefully remove from oven, drop dumpling on top of stew, return to the oven and cook for another hour, or until dumplings are lightly browned and fluffy.

day five - venison stew with herb dumplings

Today’s recipe comes from Bree, a township east of The Shire.

Venison originally described any meat of a game animal killed by hunting, such as deer, elk, wild hares and boar. Today, it is almost exclusively used to describe meat from a deer. For this recipe, I used deer venison, locally sourced and according to where it was purchased, hunted with a bow and arrows.

You can purchase venison steaks from any whole foods or organic store, specialty shops and butchers, or ethnic markets. Suet (pronounced “soo-et”), another ingredient in this recipe, is available at any butcher shop for ridiculously cheap. It is mutton fat from around the loins or kidneys. If you can’t find it, or don’t want to use it, substitute it with shortening.

I also used ale in this recipe. If you’re underage in your area, use equal amounts of beef broth.

Venison Stew with Herb Dumplings - Ingredients

2 1/2 lbs venison
1 large red onion, sliced
3 starchy potatoes, such as russet, thinly sliced
5 large carrots, sliced
1 cup fresh peas
1/4 cup flour
2 cups of ale or beef broth
2 bay leaves
1 tbsp butter
salt and pepper

2 cups flour
2 tsp baking powder
3 tbsp curled parsley, finely chopped
1/2 cup shredded suet (or shortening)
1 tsp sea salt
1/2 cup cold water

Preheat oven to 325 degrees fahrenheit. Melt butter in a pan over medium heat and add the onion. Cook until onions are softened, about five minutes. Add venison and brown all over, about 10 minutes. Allow to cool until venison can be handled, then transfer the meat to a bowl and add flour. Stir until meat is covered. Transfer meat and onions to a baking dish and add potatoes, peas and carrots. Sprinkle with salt and pepper. Pour ale (or broth) into the flour bowl and stir until well combined. Pour gently into baking dish. Add bay leaves, cover and cook for 2 hours.

In a bowl, mix together flour, baking powder, salt and parsley. Add the suet, stirring well to combine. Add just enough water to make a dough that is not sticky and able to form small balls of dough (the dumplings). When the stew has cooked for two hours, carefully remove from oven, drop dumpling on top of stew, return to the oven and cook for another hour, or until dumplings are lightly browned and fluffy.


  1. ayenaspatch reblogged this from forianna
  2. creatorofthechimerical reblogged this from algrenion
  3. arcticdrake reblogged this from hanarnudist
  4. hanarnudist reblogged this from thevikingblacksmith
  5. capbadgered reblogged this from straightfromtheshire
  6. thenarius reblogged this from myrajiaguerrier and added:
    HOW DARE YOU
  7. myrajiaguerrier reblogged this from thenarius and added:
    I am willing to try to track down all the ingredients, yes. I’m mostly reblog-bating you though
  8. thevikingblacksmith reblogged this from rei-yami-hikari
  9. rei-yami-hikari reblogged this from welcometothewarren
  10. welcometothewarren reblogged this from queenoakenshield
  11. cuteleesi reblogged this from algrenion
  12. breadtholdt reblogged this from ewilan
  13. hannigrammibal reblogged this from algrenion
  14. murritsmarra reblogged this from straightfromtheshire
  15. paparazzipizza reblogged this from algrenion
  16. tzig-reblogs reblogged this from algrenion and added:
    thank you gods of inspiration
  17. ewilan reblogged this from algrenion
  18. awkwardlylonglimbs reblogged this from straightfromtheshire
  19. algrenion reblogged this from straightfromtheshire
  20. straightfromtheshire posted this


« forward backward »