Game Casserole with Stilton Parsley Dumplings

For a hearty warming dish try Juliet Lawrence Wilson's tasty game casserole, served with delicious cheese dumplings
Game Casserole with Stilton Parsley Dumplings
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 40 minutes
  • Effort: easy



  • 700 g stewing game meat, cut into cubes
  • flour, for dusting
  • 3 tbsp olive oil
  • 300 ml red wine
  • 600 ml beef stock
  • black pepper
  • 2 onions, finely chopped
  • 4 potatoes, peeled and quartered
  • 4 large carrots, peeled and quartered
  • 150 ml port

For the Stilton parsley dumplings:

  • 175 g self-raising flour
  • 75 g shredded suet
  • 75 g stilton cheese, crumbled
  • 2 tbsp chopped parsley
  • black pepper
  • water, for mixing


1. Preheat the oven to 180°C /Gas 4.

2. Toss the game in the flour then shake it to get rid of the excess flour.

3. Heat 2 tablespoons of olive oil in a casserole dish. Fry the game in batches, browning on each side, then removing with a slotted spoon.

4. Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.

5. Add the browned game to the wine. Add the stock and season with salt and freshly ground pepper.

6. Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the game mixture.

7. Cover the casserole and bake in the oven for 1 and a half hours.

8. Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.

9. Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.

10. Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the game is tender.

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