6 People / 100 Mins

Venison Dumplings

By Jake Leach of The Harwood Arms, Fulham

Venison Dumplings


  • Dumpling mix
  • 140g braised venison
    100ml beef stock
    2 gelatine leaves
    1g agar-agar
    1tbsp balsamic vinegar
    1l vegetable oil
  • Dumpling batter
  • 120g flour
    20g caster sugar
    A pinch of salt
    2g baking soda
    2 eggs
    ½tsp honey
    2tbsp water


New head chef at number 3, The Harwood Arms, Jake Leach shares one of his recipes to give us a taste of what can be found on the new menu.

This is a great party recipe, and although it does require a bit of time to prepare, it will be a guaranteed winner. You can make a bigger batch of the mix and freeze some for another time. Serve with a sweet chutney or relish.


Game dumpling mix

Finely chop the braised venison.

Soak the gelatine leaves in cold water for 5 minutes.

Whisk the agar-agar into the stock and bring to the boil.

Add the gelatine, stir well, and leave in the fridge to set.

Once set, blitz in a kitchen blender until smooth.

Mix the jellied stock with the braised venison.

Set in round moulds or ice cube trays and stick a toothpick in each, about halfway in.

Freeze overnight.

Game dumpling batter

Mix the flour, caster sugar, salt and baking soda.

Mix the eggs with honey and water.

Combine and whisk until the batter is completely smooth.

Leave in the fridge until needed.

Cooking the dumplings

Heat the vegetable oil in a deep pan and turn your oven to 180°C.

Dip the frozen game mix in the batter, then carefully transfer into the hot oil.

Fry for 3-4 minutes, until golden.

Place in the oven for 5 minutes.

Serve with a chutney-style condiment.

Created by

Jake Leach

I think gastro pubs will continue to do very well in the future

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