Game casserole with stilton parsley dumplings

Mobile version Print

From: Good Food Live

On TV Tomorrow

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Istanbul
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Amalfi Coast
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.27 / 5 (92 votes)

Prep time:
40 min
Cook time:
2 hrs

For a hearty warming dish try Juliet Lawrence Wilson's tasty game casserole, served with delicious cheese dumplings


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.


  • 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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I have cooked this recipe a number of times with great success. I usually double up the ingredients and add to them (extra venison, rabbit,pheasant & partridge and I also double up the Stilton for the dumplings)
Oven timings and length of cooking I use commom sense. A recipe is really only a guide!

GillianP75333 GillianP75333  Posted 27 Dec 2014 1:41 PM

This Game Stew with dumplings is superb.It has become a firm Christmas favourite with my family and I cook it every year to much acclaim.The port adds the extra quality element to it.

MartinC42008 MartinC42008  Posted 12 Nov 2013 6:03 PM

Did anybody try this recipe??? Cut potatoes and carrots into much much smaller pieces than suggested. Another 35 mins on top of cooking time and turning up oven temp. Still raw carrots and pots and slimy dumplings. What a waste of my time and GOOD ingredients !!!

GemmaJ75052 GemmaJ75052  Posted 11 Jan 2013 8:13 PM

Lovely flavour, but feel carrots and potatoes should be partially cooked before adding to the pot

DON'T WANT A NICKNAME!!! DON'T WANT A NICKNAME!!! Posted 12 Nov 2012 10:34 AM

what about the garlic? chopped, not crushed, essential in game casserole!!

RichF56334 RichF56334 Posted 18 Mar 2009 8:55 PM