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1
Preheat oven to 160.
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2
Heat a heavy bottomed pan and season the venison on all sides with salt and pepper and dust the venison meat lightly with the flour.
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3
Add the oil to the pan making sure its smoking hot.
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4
Add the venison and the butter (if it's too much, do it in two batches).
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5
Really allow the meat to colour all over as this will help keep the flavour.
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6
Once coloured all over, strain the meat in a colander and discard the liquid fat.
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7
Keep the pan and return to the heat.
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8
Add the oil and then add the celeriac, bacon lardons, garlic, carrots, onion and juniper and then sweat for 4-5 minutes stirring occasionally.
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9
Add the boquet garni and the meat and sweat for 2-3 minutes.
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10
Add the orange juice and reduce by half.
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11
Cover the meat in red wine and bring to the boil and skim.
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12
Add the chicken stock and boil again.
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13
Season, place into the oven and cook for 1.5 hours.
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14
Whilst the stew is cooking, prepare the dumplings.
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15
In a small bowl mix together the flour and baking powder.
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16
In a separate bowl mix the rest of the ingredients.
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17
Add the liquid to the flour with a couple of drops of water if needed.
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18
Roll into balls and place onto the stew, cooking for a further 15 minutes.
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19
Top up with a little fluid if needed.
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20
The meat should flake when ready.
