Serves 2 - 3

I knew from the first mouthful of this stew that I was on to a winner. It has no stock in it, but the artichokes give depth and roundness to the venison flavour. Dark and rich, it is perfect for a winter supper party. You could make the stew a day before: reheat it before popping the dumplings on top and baking it.

1 large onion, chopped 450 g (1 lb) diced stewing venison

1 tbsp seasoned flour

1 tbsp oil

a sprig each of fresh thyme, sage and rosemary tied into a bundle

225 ml (8 oz) Jerusalem artichokes, peeled

110 g (4 oz) button mushrooms

300 ml (10 floz) red wine

110 g (4 oz) self raising flour

50 g (2 oz) suet

pinch of salt

cold water

2 tbsp chopped fresh herbs (parsley, thyme, little rosemary and sage)

In an oven-proof pan fry the onions in the oil until soft. Scoop most of them out and put to one side.

Toss the meat in the flour and fry, half at a time, until well browned, adding a little more oil if you need to. You may need to 'deglaze' the pan halfway through, by splashing in half a cup of water and stirring up all the brown bits on the bottom of the pan. Keep the gravy which results, unless it tastes burnt. Return it to the pan along with the browned venison, the vegetables, wine and herbs.

Bring to the boil, reduce the heat and simmer for 1 - 1 1/2 hours until the meat is tender. Adjust the seasoning. Heat the oven to Gas 5 (180°C) 375°F. Remove the herb bundle.

Mix the dumpling ingredients together adding enough water to bind the mixture. Divide into 6 dumplings and place on the stew. Bake on the middle shelf of the oven for half an hour, until the dumplings are risen and golden. Check during cooking that there is enough liquid and add a little water if necessary.