Venison Stew w/ Drop Dumplings
Serves 6
Ingredients
For Venison Stew
- 1 lb venison, cut into stew-friendly chunks
- kosher salt
- black pepper
- 1 cup all-purpose flour
- ¼ cup canola oil
- 8 cups beef stock
- 3 tbsp butter
- 1 large onion, diced
- 3 tbsp flour
- 2 large carrots, diced
- 2 stalks celery, diced
- 2 medium yellow potatoes, diced
- 8 oz button mushrooms, sliced
- 2 tsp crushed red pepper flakes
- 1 tbsp crushed hot pepper (optional)
- 2 cloves garlic, minced
- 2 tsp chopped rosemary
- 2 tsp chopped thyme
- 3 dashes Worcestershire sauce
- 1 can (28 oz) diced tomatoes
- 2 tbsp chopped parsley
For Drop Dumplings
- 1½ cups biscuit mix
- ½ cup shredded cheddar cheese
- kosher salt
- black pepper
- 1 tsp paprika
- ½ cup milk
- 1 tbsp chopped parsley
How-to
Make Stew
- Season venison with salt & pepper on all sides. Lightly dredge the meat in a little flour, shaking off excess
- Heat canola oil in a skillet over medium-high. Brown all sides of venison, but do not over-cook. This should take about 5 minutes in total
- Remove the browned meat to a plate lined with paper towel. Set aside
- In a separate medium pot, heat up the beef stock to a bare simmer over medium-low heat
- In a large oven-proof pot, melt the butter over medium heat
- Once the butter is melted add the onions. Sauté until tender, about 2-3 minutes
- Add the flour, stirring constantly for 1-2 minutes. Whisk in a couple ladles of hot stock, making sure no lumps of flour remain
- Add the carrots, celery, mushrooms and potatoes. Stir & allow to simmer in the shallow stock for 5-6 minutes
- Add back the venison and all remaining ingredients. Allow to simmer for 30-45 minutes until venison is tender and the vegetables are fully cooked
- While the stew is simmering, mix together dumpling batter ingredients
Make Drop Dumplings
- Preheat oven to 375º
- Stir all dumpling ingredients together in a medium bowl until just combined
- Take heaping tablespoon-sized scoops of the dumpling mix & drop them into the simmering stew
- Move the pot from the stovetop into the oven. Bake the stew, uncovered until the dumplings are golden brown, about 6-8 minutes
- Ladle and serve!