Let me introduce you to Dossy. Dossy has been a much-loved member of our family since we adopted her in 1996, when she looked like this:

Mum and Dad live in the country, and Dossy’s always loved the rural life – coming and going as she pleases, and bringing home all sorts of impressive hunting trophies (well, impressive to her, anyway). She’s a haughty old girl – while she’s cuddly and affectionate, you’re somehow left with the feeling that she sees you as a member of her staff, rather than a respected equal.

Sadly, Dossy’s age caught up with her this year, and she had to be put to sleep a couple of weeks ago. We all wanted to end her suffering, but I have to say it was devastating! Pets like Dossy truly become members of the family and it’s very hard to say goodbye, even long after you’ve “grown up” and left home.

It may seem odd to create a dish in honour of a pet, but hey, this is a cooking blog, and anyway, there are weirder things than this on the interweb. And venison was Dossy’s favourite food.

My dad and brother are hunter-gatherer types so we occasionally get treated to wild venison, and Dossy used to go bananas for it. Even if Dossy was fast asleep in another part of the house, she’d know when Mum was cooking it or even defrosting it in the microwave and nearly have her paws up at the microwave door trying to get to it. So Dossy, this one is for you!

Pets aside, this is the tastiest way of cooking venison I’ve come across. The dark beer makes for a bitter, almost chocolate-y casserole, and the venison cooks to a tender, tasty filling. Dumplings make a nice addition, although they’re still new to me (and they make me think of eating chicken and dumplings when she – of she’ll be coming ’round the mountain – comes).

Venison Casserole with Herb & Mustard Dumplings
loosely based on a recipe from Country Living

800g venison, cut into casserole-size pieces
fresh thyme, if you’ve got it
1 bay leaf
500ml dark ale or stout
1 Tbsp olive oil
1 medium onion, finely sliced
2 cloves garlic, crushed
2 Tbsp plain flour
1 tsp dried oregano
½ tsp ground coriander
250ml beef stock
sprig rosemary
100g  plain flour
1½ tsp baking powder
large pinch English mustard powder
pinch salt
1 tsp horseradish cream (or more to your taste)
30g low fat spread
¼-½ cup trim milk

If you’re reading this the day before you want to make this casserole, good news! You can get a head start by marinating your venison in a non-metallic bowl with the thyme, bay leaf and ale in the fridge overnight (or for up to two days).

If you want to eat it tonight, good news! You don’t need the thyme or bay leaf after all.

Whichever way… on the day you want to eat the casserole, start by preheating the oven to 170°(C). If your venison’s been marinating, drain off the marinade, reserving the ale but discarding the herbs. Get a stove-top-proof casserole dish ready.

Pat the meat dry with paper towels, and season well by rubbing with salt and pepper. Heat a dash of oil in the casserole dish and quickly fry the venison in batches to brown it nicely. Remove from the pan and set aside.

Heat another small dash of oil in the casserole and gently cook the onion and garlic for a few minutes, until softened. Stir in the flour, oregano and coriander, and cook for 1 minute, coating the onion. Gradually add the hot stock and then the ale, ½-1 cup at a time, stirring until it’s thickened before you add the next lot. Do this over med-high heat (not so hot it sizzles and evaporates as soon as you pour it in!). Once all the liquid’s aboard, return the venison to the pan with the rosemary. Season well, cover and bring to the boil. Once it’s at a simmer, move the casserole dish to the preheated oven and cook for 1½ hours.

To make the dumplings, sift the flour, baking powder and mustard powder into a bowl. Add the salt and horseradish cream. Melt the spread and pour this over the top. Mix with a knife, and add just enough milk to make a soft but not-too-sticky dough. You can add more flour if you find you’ve put too much milk in. Using floured hands, shape 10-12 dumplings – I make mine slightly smaller than golf balls. Add these to the casserole, put the lid back on and return to the oven for 15-20 minutes. Take the lid off and cook for a further 5 minutes.

Serve the casserole with simple steamed veges like carrots and green beans.