500gm diced venison

1 tbsp olive oil

2 onions, sliced

1 to 2 garlic cloves, crushed

1 tbsp plain flour

1 tsp mustard powder

6 juniper berries, lightly crushed

2 bay leaves

1 1/2 cups Guinness

2 tsp soft brown sugar

2 tbsp balsamic vinegar

salt and ground black pepper

Dumplings

1 cup of self raising flour

3/4 tsp mustard powder

50gms shredded beef suet

1 1/2 tsp horseradish sauce

Preheat the oven to 180(C/350(F. Heat the oil in a flameproof casserole. Fry the meat, a few pieces at a time, until browned. As browns remove it to a plate. Add the onions with a little more oil, if necessary. Cook, stirring for 5mins or until soft. Add the garlic then return the venison to the pan.

Mix the flour and mustard in a small bowl, sprinkle over the venison and stir well until the flour has been absorbed. Add the juniper berries and bay leaves and gradually stir in the Guinness, sugar and vinegar. Pour over enough water to cover the meat. Season with salt and pepper and bring to simmering point.

Cover and transfer the casserole to cook in the oven for 2-2 1/2 hrs, until the venison is tender. Stir the casserole occasionally and add a little more water, if necessary.

About 20mins before the end of the cooking time, make the dumplings. Sift the flour and mustard into a bowl. Season with salt and pepper and mix in the suet. Stir in the horseradish sauce and enough water to make a soft dough. With floured hands, form into 4 dumplings. Place these gently on top of the venison. Return the casserole to the oven and cook for 15mins more, until the dumplings are well risen and cooked.

Serve at once.