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Hearty Venison and Root Vegetable Stew with Cheddar Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Mixing bowl
  • Wooden spoon

Ingredients
  

  • 1 lb venison stew meat, cut into 1-inch cubes
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 large russet potato, cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and black pepper
  • 1 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 tbsp unsalted butter, melted

Instructions
 

  • Heat a Dutch oven over medium-high heat. Add the venison cubes and brown them on all sides. Remove the meat and set it aside.
  • Add the onion and garlic to the same pot. Cook until the onion softens.
  • Stir in the carrots, parsnips, and potato. Cook for two minutes.
  • Return the venison to the pot. Add the beef broth, tomato paste, thyme, and rosemary. Season with salt and pepper.
  • Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the venison is tender.
  • In a bowl, mix the flour, cheddar cheese, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
  • Drop spoonfuls of the dough onto the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid.

Notes

Keep the lid on while the dumplings cook so they steam properly and stay light. If the venison is very lean, a quick sear helps lock in moisture before the long simmer. Leftovers reheat well on the stovetop with a splash of broth to loosen the stew.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Mixing bowl, Wooden spoon