Venison and morels are two of the most delicious foods that our forests provide . This formula mix the two in a rich stew with layered sapidity and wide-eyed ingredients . pantry bread dumpling make it a meal … a truly divine meal .
This lulu does n’t lend itself to okay food picture taking . But , when you taste these dumpling with the racy venison sauce elevated by the essence of morels , you will not care that it is n’t pretty food for thought .
Venison and morel have both been copious for our family this twelvemonth , but if you do not have both on deal , you could substitute with beef cattle and store - bought mushroom cloud . This stunner could also be really great made with miataki or pear - shaped puffballs . I just might quicken this fret in the descent to try it with seasonal ingredients .
The bread dumplings set this dish aside from the average lather . They are easy to make and can be a slap-up agency to practice up leftover and stale bread . I made these with a fond loaf of bread of wheat bread and left over soda sugar . If you do n’t have cold bread sitting around , you may toss together a batch of these using a baguette instead .
The lack of potatoes in this stew keep it from being too big when pair with the bread dumplings . Fresh fountain peas and carrots from the garden add sweet freshness to counter the rich stew . This dish is hearty , but not too heavy and a perfect means to revel two delicious wood delicacies .
Ingredients
This make 2 - 3 servings , but this recipe could easy be doubled .
Stew ingredient
Dumpling Ingredients
This makes twice as many dumplings as you will need for serving the stew . So , if you are double the stew recipe there is no motivation to double the dumplings , unless you eat too many of them before service dinner . I make pot of extras because I love snacking on them .
direction
counseling for dumpling :
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