Venison makes a really good stew. Using the meat from the shoulder – rich, dark and deep in flavour, it responds well to slow-cooking. However, it can be lean, so here some sweet-cured pancetta or bacon adds fat, and give the dish the right balance. The nettle dumplings are a cinch to make and bring an extra wild element to this already rather wild stew.
About this recipe
This Venison Stew with Nettle Dumplings recipe was originally published in the cookbook Gather: Simple, Seasonal Recipes from Gill Meller by Quadrille Publishing.