Venison In Guiness W Horseradish DumplingsFrom jimrug1 8 years ago
- 1 Tbs olive oil shopping list
- 1 1/2 lbs venison roast cut into cubes shopping list
- 3 onions sliced shopping list
- 3 garlic cloves crushed shopping list
- 1 - 2 Tbls flour shopping list
- 1 Tsp black mustard seeds, toasted & ground (Yellow Seeds will work) shopping list
- 8 juniper berries crushed shopping list
- 2 bay leaves shopping list
- 2 Bottles Guiness beer shopping list
- 2 Cans beef or Chicken Broth shopping list
- 2 Tsp Dk. brown sugar shopping list
- 2 Tbls Aged balsamic vinegar shopping list
- salt & fresh ground pepper shopping list
- Dumplings: shopping list
- 1 1/2 cups self rising flour shopping list
- 1 Tsp black mustard seeds toasted and Ground shopping list
- Generous 1/2 Cup beef suet shredded (butter or Crisco works) shopping list
- 1 Heaping Tbls Grated horseradish Root (or same amount prepared) or more to taste. shopping list
How to make it
- Heat Oven to 350 Degrees\
- Heat Oil (Med Heat) in a Cast Iron or Enameled Dutch Oven
- Fry meat in batches until dark brown. Remove to a plate
- 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.
- Return Venison to pan.
- 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.
- Stir in Guiness, Onion/Garlic Puree', Vinegar, Sugar and Bay Leaves. Season with Salt & Pepper.
- 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.
- About 20 mins before end of cooking time make dumplings.
- 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.
- 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.
- Serve with Crusty Bread.
The Cookjimrug1 Peoria, IL
The Rating9 people
I've never tried vension - but this makes me want to give it a try, Jim. Wow - look all the fantastic flavor components and with dumplings. I have a true love for dumplings and am a big fan of horseradish. Oh my... wonder if I can come across vens...morelunasea in Orlando loved it
Thank you! I'm bookmarking this recipe! I'm open for awesome venison recipes!dynie in Marietta loved it
I'm thinkin' this is going to become a staple in my house!! Can't thank you enough, Jim. High-5!meals4abby in Valders loved it