Venison Dumplings

By Jake Leach

  • 140g braised venison
  • 100ml beef stock
  • 2 gelatine leaves
  • 1g agar-agar
  • 1tbsp balsamic vinegar
  • 1l vegetable oil

  • 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.