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
Head chef Jake Leach at The Harwood Arms, 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
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 mix
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.
