Instructions

1. Heat the oven to 160°C/315°F/gas mark 2–3. Heat half the oil in a large casserole over a medium heat, then add the onion, celery, garlic, bay leaves and thyme sprigs. Sweat the onions, stirring for 8–10 minutes, until soft.
2. Meanwhile, heat the remaining oil in a large heavy-based frying pan over a high heat. When it’s hot, turn down the heat and gently fry the pancetta or bacon, until the fat has rendered and the meat is golden. Transfer to the casserole, leaving the frying pan on the heat.
3. Toss the venison in the seasoned flour, then add to the frying pan, in batches, transferring each batch to the casserole as soon as it is well coloured, about 4–6 minutes.
4. Stir the casserole contents, then pour the ale over, along with enough stock or water to cover by 2–3cm. Season with pepper. Bring up to a simmer, then transfer to the oven, leaving the lid just ajar, and cook for 2.5 – 3 hours until the meat is very tender.
5. Shortly before the venison is ready, make the dumplings. Bring a medium pan of water to the boil and add the fresh nettle tops. Cook for 2 minutes until wilted, then drain and allow to cool.
6. Squeeze all the water from the cooked nettles into a bowl and retain. Chop the wilted leaves relatively finely.
7. Mix the flour, suet and nettle together with some salt and pepper. Stir in enough cooled nettle water to form a soft dough – about 150 – 200ml.
8. Using your hands, form the mixture into 10 spherical dumplings. Take the stew from the oven and remove the lid. Distribute the dumplings evenly over the surface of the stew, replace the lid fully, and return the stew to the oven.
9. Allow to cook for a further 20 minutes, then remove the lid and cook for a further 10–15 minutes, until the top of each dumpling has taken on a little colour.
10. Remove the stew from the oven and serve with buttered greens or a lovely mixed salad.

This recipe was originally published in Gather by Gill Meller. Photography: Andrew Montgomery