Savory slow-cooked venison stew with potato dumplings. Simply heavenly.
2 - 3 pounds venison, cut into 2" cubes
2 cups whole milk
2 tablespoons salt
3 tablespoons vegetable oil
2 large onions, chopped
2 cups red wine
2 quarts chicken stock
1 can (6 ounces) tomato paste
2 bay leaves
1 teaspoon EACH salt and pepper
For dumplings:
3 large Idaho potatoes, peeled and chunked
4 tablespoons butter, softened
2 eggs
2 teaspoons salt
2 cups flour
Marinate venison in milk mixed with salt in refrigerator 5 hours or overnight. Drain and brown in vegetable oil in a large pot. Remove meat to a bowl and cook onions in same pot until tender. Add wine, chicken stock, tomato paste, bay leaves, salt, pepper and venison. Bring to a boil, cover and simmer 2 1/2 hours. After about 2 hours, make dumplings: boil potatoes in a large saucepan until tender, about 20 minutes. Drain, return to saucepan and add butter, eggs, salt and flour. Mash together with a fork. Drop tablespoons full into venison pot and let cook 15 minutes. Remove bay leaves and discard. Serves 6.